Start by preparing your fruit and vegetables for your salad. Arrange your salad on plates by layering your ingredients. I found it easiest to place the onions on the outer edges at the bottom and then added a mix of beetroot and radicchio, followed by the orange segments and pomegranate seeds. Alternatively toss the ingredients of the salad together in a bowl then serve onto plates.
Next combine the ingredients for your your dressing into a bowl and whisk until smooth. Drizzle over each serving and top with chopped pistachios and toasted sesame seeds.
Notes
*This salad is best served fresh - dress only before serving to avoid any of the ingredients going limp. **All cup measurements used are UK cup measurements and so 1 cup = 250ml.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/purple-bittersweet-middle-eastern-salad/