Shared by our Marlborough-based executive chef Toby Stuart, this simple, vibrant salad is all about freshness.
Serves 4
200g pumpkin, peeled
1 medium fennel bulb with fronds
1/4 of a cauliflower
4 radishes, trimmed
4 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1/2 cup of chopped flat leaf parsley
1/4 cup of finely chopped mint
50g rocket or baby spinach, chopped
1/4 cup pomegranate seeds
1/2 cup almonds, toasted and chopped
2 tablespoons pumpkin seeds, roasted
1) Using a vegetable peeler or mandoline, peel the pumpkin into very thin strips and put in a large bowl.
2) Cut the fennel tops off, chop the fronds finely and set aside.
3) Slice the fennel, cauliflower and radishes very finely and place in the bowl with the pumpkin.
4) Drizzle over the olive oil, squeeze over the lemon juice and season well with salt and freshly ground pepper. Mix well.
5) Add the parsley, mint, fennel tops and rocket, but do not mix.
6) Just before serving, toss the salad and pile onto a platter, top with the pomegranate seeds, toasted almonds and pumpkin seeds.
7) Serve with a glass of Cloudy Bay Sauvignon Blanc.