Recipe: Justin Thomson from The Shack | Photography: Leah Hoskin

A salad that will complete those BBQ’d pork sausages

Serves 4–6

1 tbsp lemon juice
zest of 1 orange
1 tbsp parsley, finely chopped
1 tbsp pomegranate syrup
2 tbsp extra virgin olive oil
2 tbsp dried cranberries, chopped
1 tbsp capers
olive oil
3 fennel bulbs, quartered
500g zucchini, halved lengthways and chopped into 3-5 chunks
olive oil
50g flat leaf parsley (approx 1 cup)
1 cup goat’s cheese (or feta if preferred)
1 pomegranate, halved and the seeds removed
3 tbsp fresh walnuts, chopped
2 tbsp pomegranate syrup

For the dressing: whisk together the lemon juice, orange zest, parsley, pomegranate syrup and olive oil in a bowl or shake in a jar until well combined, then add the cranberries and capers.

Get your BBQ hot (or you can use your oven or grill if you wish).

Coat the fennel and zucchini with olive oil and season well with salt and pepper.

Cook the fennel and zucchini for 10-15 minutes, turning often so you achieve a charred but not burnt result that is tender.

To assemble the salad:

Put the fennel and zucchini into a large salad bowl, top with the parsley and then coat with the pomegranate and cranberry dressing.

Crumble the goat’s cheese on to the salad, sprinkle with the walnuts, fresh pomegranate seeds and drizzle a little pomegranate syrup over to serve.

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