Food Network UK

Parmigiano Reggiano, Pomegranate and Wild Rocket Salad

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  • An intensely fruity cumin and Mandarin dressing perks up this leafy green side.
Made this? How was it?

Ingredients

  • 100g wild rocket
  • 1/2 pomegranate
  • 2 tbsp pumpkin seeds
  • 40g pistachios, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • Sprigs of lemon thyme, to garnish
  • 20g Parmigiano Reggiano cheese, shaved
  • 1/2 tsp toasted cumin seeds
  • Finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated zest and juice of 1 large Clementine
  • 1 tbsp olive oil
  • 1 tsp runny honey
  • 2 tsp white wine vinegar
  • Salt and black pepper

Use imperial measurements

Method

How to make Parmigiano Reggiano, Pomegranate and Wild Rocket Salad

1. Lightly toast the cumin seeds in a non-stick pan and quickly mix in the Clementine juice. Then, combine the remaining ingredients for the dressing and season to taste. Leave to cool.

2. Assemble the salad by placing a large handful of rocket on each of 4 serving plates. Scatter the pomegranate seeds, pumpkin seeds, pistachios and lemon thyme over each salad.

3. Drizzle the dressing over each salad and finish with freshly shaved Parmigiano Reggiano cheese.

Cook’s tip: The dressing for this salad can be prepared well in advance and benefits from a little time in the fridge, just make sure that you spend time perfecting the seasoning.

Recipe courtesy of Parmigano Reggiano.