Leafy Salad with Preserved Lemon and Pomegranate
A colourful salad to accompany a chicken tagine
Servings: 6 people
Ingredients
- 3 cups mixed salad leaves, washed and dried
- 1/2 bulb of fennel, core removed and thinly sliced
- 1 pomegranate, arils removed
- 1 orange, zested
- 1 preserved lemon skin, finely chopped (flesh removed)
- 1/2 cup goat's cheese, cubed I like Meredith Dairy Goat's cheese
- 1 cup walnuts
- olive oil to drizzle on top
- sea salt and black pepper
Instructions
- Assemble the salad leaves on a large flat plate.
- Use a mandoline to shave the fennel, or a sharp knife to slice it finely.
- To remove the pomegranate arils, quarter the fruit, submerge the quarters in a bowl of water, then turn the quarters inside out to pop out the arils. Scoop out the floating fibrous parts, then drain the arils.
- Scatter the shaved fennel, pomegranate arils, preserved lemon, chopped goat's cheese, orange zest and walnuts on top, season to taste and drizzle with olive oil. Serve immediately.
Notes
This salad is best prepared just before serving. The pomegranate can be prepared in advance, and the arils will keep in a jar in the fridge for up to a week.