A superb, fresh and strikingly beautiful salad to serve as a starter, main or when you want to treat yourself or friends to a light snack bursting with vibrant flavours.
Serves: 2
INGREDIENTS
2 heritage golden and candy striped beetroots, peeled
3 carrots
7–8 radishes
1 fennel bulb, trimmed
1 star anise, finely ground
75ml extra virgin olive oil
2 tbsp lemon juice
1 small dried red bird's eye chilli, crumbled
½ tsp coarsely ground black pepper
Sea salt
1 fresh pomegranate, halved
50–100g mature crumbly goats' cheese
Generous bunch of flat-leaf parsley, finely chopped
1 small handful pea shoots, stalks removed
METHOD
● Using a mandolin or a sharp knife, taking great care, very thinly slice the beetroots, carrots, radishes and fennel, then put them all in a bowl.
● Add the star anise, olive oil and lemon juice, then sprinkle in the chilli, black pepper and salt to taste.
● Leave the salad to rest for 5 minutes, then toss everything together. Transfer to a serving platter.
● Hold a pomegranate half in one hand over a small bowl, cut-side down. With the other hand, firmly and repeatedly strike the pomegranate with a wooden spoon to release the seeds and juice into the bowl.
● Remove any white pith from the seeds, then scatter them over the salad, followed by the gorgeous red juices.
● Now, crumble over the goats' cheese, sprinkle over the parsley and top with the pea shoots.
● Serve immediately.
Adapted from Fresh Spice, Pavilion Books, £25
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