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Preparation time: 10 minutes. Cooking time: 12 minutes.
Serves 4
Ingredients:
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100g (3˝oz) pecan nuts, roughly broken
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1 tablespoon balsamic vinegar
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2 tablespoons olive oil
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250g (8oz) peppery leaves such as rocket or watercress
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1 pomegranate
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salt and pepper, to taste
An easy and unusual salad with a great combination of flavours and textures. It goes particularly well with a bowl of hot, creamy pasta…
Spread the pecan nuts out on a baking sheet and place in a preheated oven, 180°C, 350°F, Gas Mark 4, for about 12 minutes, or until lightly browned and aromatic. Remove from the oven and tip on to a plate to prevent them from burning.
Mix the balsamic vinegar, olive oil and some salt and pepper in a large salad bowl to make a dressing.
Put the leaves on top of the dressing, but don’t toss them. Halve the pomegranate as you would a grapefruit and turn the skin inside out to make the seeds pop out. Add the seeds to the leaves, along with the pecans.
Toss the salad and serve immediately.
Taken from Rose Elliot's Sumptuous Suppers, published by Hamlyn.
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