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Parmigiano Reggiano, Pomegranate and Wild Rocket Salad

An intensely fruity cumin and Mandarin dressing perks up this leafy green side.

  • Preparation Time15 mins
  • Cooking Time2 mins
  • Serves4
  • DifficultyEasy
100g wild rocket
1/2 pomegranate
2 tbsp pumpkin seeds
40g pistachios, roughly chopped
Sprigs of lemon thyme, to garnish
20g Parmigiano Reggiano cheese, shaved
1/2 tsp toasted cumin seeds
Finely grated zest and juice of 1 large Clementine
1 tbsp olive oil
1 tsp runny honey
2 tsp white wine vinegar
Salt and black pepper

1. Lightly toast the cumin seeds in a non-stick pan and quickly mix in the Clementine juice. Then, combine the remaining ingredients for the dressing and season to taste. Leave to cool.

2. Assemble the salad by placing a large handful of rocket on each of 4 serving plates. Scatter the pomegranate seeds, pumpkin seeds, pistachios and lemon thyme over each salad.

3. Drizzle the dressing over each salad and finish with freshly shaved Parmigiano Reggiano cheese.

Cook’s tip: The dressing for this salad can be prepared well in advance and benefits from a little time in the fridge, just make sure that you spend time perfecting the seasoning.

Recipe courtesy of Parmigano Reggiano.

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