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20 minutes

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20 minutes

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Cherry Cordial

25 minutes

The festive acid salad

Serves s 4 (double up if there are a few more around your festive table)

Difficulty Easy

Prep Time 10 minutes

Ingredients

100 g raw shelled pistachios
2 seedless lemons (or 1 if you’re feeling less acidic)
2 garlic cloves, finely minced
¼ cup olive oil
sea salt and freshly ground black pepper, to taste
300 g Woolworths Crunchita lettuce
15 g fresh basil, torn
175 g pomegranate rubies

Method

1. Toast the pistachios in a skillet or pan over a medium heat for 2–3 minutes – you want them warm and toasty but not browned or burnt. Set aside until cooled.

2. Zest and juice 1 lemon. Finely slice the remaining lemon, then chop into tiny pieces. (If you’re afraid of it being too lemony, leave out the juicing and zesting and just chop one.)

3. Mix the chopped lemon, zest and juice with the garlic, olive oil and pistachios. Season.

4. Cut the lettuce any way you like, scatter in a large salad bowl and add the basil.

5. Just before serving, spoon the lemon mixture over the leaves, sprinkle with flaky salt and top with the pomegranate rubies.

Find more salad recipes here

Productions: Bianca Strydom
Photographer: Jan Ras
Food Assistants: Bianca Jones and Nadia Meyer

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The festive acid salad

The festive acid salad

Ingredients

Method