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Rainbow Carrot and Radish Slaw with Orange and Pomegranate

The sweetness from the carrots pairs well with the slight tart pomegranate molasses.

Method

Arrange all the ingredients, except the dressing ingredients on a large serving platter.

Whisk together the dressing ingredients and drizzle over the salad.

Ingredients

2 Red or white chicory trimmed


1 bunch radish thinly sliced


1 blood orange peeled and segmented - Juice reserved


30g pomegranate seeds


1 bunch rainbow carrots peeled and cut in to fine julienne (or coarsely grated)


1 small bunch of mint chopped


50 g chopped toasted walnuts - optional


1 small punnet of sprouted seeds such as mustard or alfafa


Dressing -


1 tablespoon pomegranate molasses


1 tablespoon extra virgin olive oil


Reserved orange juice


Salt and pepper


Serves: Serves 4


Dietaries: Vegan

Method

Arrange all the ingredients, except the dressing ingredients on a large serving platter.

Whisk together the dressing ingredients and drizzle over the salad.

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