Serves 4
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.