Purple Bittersweet Middle Eastern Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2-4
A beautiful Purple Bittersweet Middle Eastern Salad with distinctive citrus and floral flavours to enlighten the senses. Perfect for every season.
For the salad:
  • 1 head radicchio (shredded)
  • 1 beet (peeled and spiralised/shredded)
  • 1 red onion (finely sliced)
  • 2 oranges (peeled and segmented)
  • Seeds of 1 large pomegranate
For the dressing:
  • ⅓ cup coconut yogurt
  • Juice ½ orange
  • 2 tbsp pomegranate molasses
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • ½ tsp orange blossom water
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • Black pepper to taste
  • 2 tbsp chopped pistachios (per person)
  • 1 tbsp toasted sesame seeds (per person)
  1. 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.
  2. 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.
*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 http://greensofthestoneage.com/purple-bittersweet-middle-eastern-salad/