Rhubarb, Radish, Pomegranate and Feta Salad
By OcadoLife
Published on 22 April 2025
Food writer, cook and author Mark Diacono created this vibrant Rhubarb, Radish, Pomegranate and Feta Salad. “Inspired by tasting a Claudia Roden recipe, I first put together this combination decades ago and it’s been a favourite embellished upon ever since. The blend of sour, sweet, salty and bitterness from the oil is so special.” It makes a wonderful side for all kinds of dishes – search for Mark’s ‘Pork Fillet with Crème Fraîche, Mustard and Caraway Sauce’ at ocado.com/recipes to enjoy alongside – or you can serve larger portions with crisp green leaves for a fresh, zippy lunch.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
15 minsTotal time
6Servings
15 minsPrep time
Ingredients
- 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
Step 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.