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.
Fresh corn, cooked and kernels removed
Florets of broccoli
Asparagus or green beans
Roasted potato pieces
Roasted kumara pieces
Fresh basil, finely chopped
Pomegranate seeds, reserve any juice
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.