The sweetness from the carrots pairs well with the slight tart pomegranate molasses.
Arrange all the ingredients, except the dressing ingredients on a large serving platter.
Whisk together the dressing ingredients and drizzle over the salad.
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
juices
VEGAN, GF
This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!
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VEGAN, gf
This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.
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VEGAN
This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.
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