Ingredients
16 total- 1 (150g) bag mixed radishes, halved
- 12 (approx.) cardamom pods, crushed and seeds ground to give 1 tsp ground cardamom
- 1 tbsp sumac
- 3 tbsp olive oil
- 100g ricotta
- 1 tbsp runny honey
- 1 lemon, zested and juiced
- 30g walnut pieces
- 1 tbsp pomegranate molasses
- 1 tbsp red wine vinegar
- 1 garlic clove, crushed or grated
- 1 romaine lettuce, chopped into 2.5 cm pieces
- ¼ red onion, thinly sliced
- 1 (60g) bag rocket
- 1 handful dill sprigs
- 2 tbsp pomegranate seeds
Method
3 stepsStep 1
Preheat the oven to 190°C/170°C fan/gas 5. In a bowl, toss the radishes with the cardamom, sumac, 1 tbsp oil and some salt. Place the ricotta in the centre of a small roasting tin and scatter the radishes around it. Drizzle over the honey with any leftover oils from the bowl, then scatter with the lemon zest. Roast for 15 mins; add the walnuts and cook for 3 mins more.
Step 2
For the dressing, whisk together the remaining 2 tbsp oil, the pomegranate molasses, red wine vinegar, lemon juice and garlic in a large bowl. Add the lettuce, red onion and rocket; toss.
Step 3
Divide the salad between bowls; spoon over the radishes and walnuts with any juices; tear up and add the ricotta. Pick over the dill sprigs and scatter with the pomegranate seeds.