Rocket, pecan and pomegranate salad
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Make the most of pomegranate season with this beautifully vibrant salad. Bursting with a mix of flavours this would be a perfect colourful starter or side dish
Ingredients
- 60g of pecan nuts
- 30g of sugar
- 1 fennel bulb , small
- 1 pomegranate
- 100g of rocket
- 4 tbsp of olive oil
- 4 tbsp of balsamic vinegar
- 1 pinch of salt
Method
1
To start the dish, caramelise the pecans. Place the sugar and a pinch of salt in a large frying pan and melt over a medium heat - after a minute or so, the sugar will become liquid
2
Allow to cook for another minute then add the pecans, stirring from time to time to coat the nuts evenly in caramel
3
Once the nuts are roasted and golden, transfer to a sheet of baking paper and allow to cool for 15 minutes
4
While the nuts are cooling, trim the fennel and cut into fine slices. Cut the pomegranate in half and remove the seeds
5
Divide the rocket between four plates and top with the fennel shavings, pomegranate seeds and caramelised pecans. Drizzle each plate with a tablespoon of olive oil and a tablespoon of balsamic. Serve immediately
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Rocket, pecan and pomegranate salad
