Sunday, July 17, 2011

Pomegranate and Crispy Vine Leaf Salad

Sydney weather is completely miserable at the moment and probably calls for soup more than salad but the addition of crispy vine leaves(who knew) to this little whats in the fridge pull together is too good not to share.I think it would be brilliant with some slow cooked lamb with lemon and rosemary.

1 bunch radish (about 8 small bulbs)
Seeds of 1/2 pomegranate
1/4 cup persian feta
6-8 vine leaves
1 small bunch coriander coarsely torn
Grape seed oil for frying
Lemon juice and olive oil for dressing

Finely slice the radishes on a mandolin and add to a bowl with the coriander, pomegranate seeds and feta.Heat the grapeseed oil in a shallow frypan to a very high heat and add the vine leaves one at a time and cook until crisp. Drain on absorbent paper and add to the salad. Drizzle over the lemon juice and olive oil and gently toss to combine and serve. 

....And great plug for Kitchen Coquette (yay) from Brisbane author and Indie bookseller Chris Currie on his "books for Christmas" list.


BTW – this guy proposed to his girlfriend in the pages of his first novel. Yep – hands down one of the most romantic things I have ever come across.

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