Wedge Salad with Rhubarb Tamari

Recipe by Cristina Megias
foragers vinaigrette
rhubarb tamari
Wedge Salad with Rhubarb Tamari
Serves 4
This item is no longer available.
Rhubarb Tamari
Rhubarb Tamari
Ingredients

1 iceberg lettuce, cut into wedges 
1/5 pomegranate, cleaned 
1 tablespoon Rhubarb Tamari  
50g toasted pine nuts 
1/4 small red onion, thinly sliced  
Crumbled feta cheese (optional)  
Forager’s Vinaigrette (optional) 
salt  
coriander and mint leaves  

For the dressing: 
Full-fat Greek yoghurt  
1 tablespoon extra-virgin olive oil   
1 clove of garlic, minced 
Juice of 1 lemon  
Salt, to taste  

Method
  • In a bowl, mix together the pomegranates and Rhubarb Tamari.  
  • Make the dressing by whisking together the yoghurt, olive oil, garlic, lemon juice. Add salt to taste. 
  • Arrange the wedges of lettuce on a plate, and season with Forager’s Vinaigrette (if using) and salt. Drizzle the yoghurt dressing over the dish, and then finish with sliced onion, pomegranate, feta cheese, and some herbs. 

In the making

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