Parmigiano Reggiano cheese, pomegranate and wild rocket salad with cumin mandarin dressing.
Serves 4
100g wild rocket
½ pomegranate
2 tbsp pumpkin seeds
40g pistachios, roughly chopped
Sprigs of lemon thyme, to garnish
20g Parmigiano Reggiano cheese, shaved
Dressing:
½ tsp toasted cumin seeds
Finely grated zest and juice of 1 large Clementine
1 tbsp olive oil
1 tsp runny honey
2tsp white wine vinegar
Salt and black pepper
Method:
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 chunked 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.