Full Recipe

Vegetable Salad

vegetable Salad

 

I made this salad to go with a butterflied chicken that Mike cooked on the BBQ. I cut up a couple of potatoes and a kumara which I roasted beside the chicken and thought why not just add those to the salad.

 

Ingredients 

Fresh corn, cooked and kernels removed

Florets of broccoli

Asparagus or green beans

Snow peas

Micro greens

Roasted potato pieces

Roasted kumara pieces

Fresh basil, finely chopped

Pomegranate seeds, reserve any juice

 

Dressing  

⅔ olive oil

⅓ mixture of lemon juice and sherry vinegar

Pomegranate juice (if you had saved any when de-seeding the pomegranate)

1 tbsp of pomegranate dressing

1-2 cloves of garlic, crushed

Salt and pepper

 

Mix the dressing ingredients together. Taste and adjust if necessary.  Blanch, refresh and dry the broccoli, snow peas, green beans and asparagus on paper towels.

Place all the vegetables on a platter. Add the micro greens, basil and pomegranate seeds. Drizzle over the dressing.