Ingredients
11 total- 2 rhubarb sticks (approx. 150g), very thinly sliced
- ½ tsp orange blossom water
- 60g radishes, quartered
- 1 tsp white wine vinegar (check for gluten free)
- 100g feta, crumbled
- 100g pomegranate seeds
- 25g mint, leaves picked and thinly sliced
- 1 tbsp pomegranate molasses
- 1 tbsp extra-virgin olive oil
- 1 good pinch sea salt
- 1 small pinch ground white pepper
Method
3 stepsStep 1
Put the rhubarb in a bowl with the orange blossom water and toss to coat; leave to marinate for a few mins, then drain.
Step 2
In another small bowl, combine the radishes and vinegar; leave for a few mins, then drain.
Step 3
Scatter the rhubarb over a serving platter and loosely arrange the radishes on top. Dot with the feta, then scatter over the pomegranate seeds and mint. Drizzle with the pomegranate molasses and olive oil; season with sea salt, white pepper, plus a grind of black pepper.