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


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


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.

For more information on Parmigian Reggiano cheese, visit

Recipe courtesy of The Consorzio del Formaggio Parmigiano Reggiano

Recipe and Food Styling: Jocelyn Barker