Rainbow Salad with Pomegranate Dressing

Ingredients

• 2 tbsp pecan nuts (15 g each)
• 2 tbsp almond kernels (15 g each)
• 1 tbsp sesame seeds (15 g)
• 1 tbsp sunflower seeds (15 g)
• 2 tbsp flaxseeds (15 g)
• Salt
• Pepper
• chili powder
• 0.5 tsp cinnamon
• 3 tbsp liquid coconut oil
• 4 large carrots (150 g each)
• 4 small yellow beets (50 g each)
• 4 small red beetroot (50 g each)
• 2 small cucumbers (200 g each)
• 1 head radicchio (or red chicory)
• 1 Pomegranate
• 2 tbsp lemon juice
• 2 tbsp Red wine vinegar
• 1 tsp Honey
• 1 tsp sharp mustard
• 4 tbsp olive oil
• 1 handful micro herbs (5 g)
• 100 g feta cheese (45% fat in total)

Instructions

1. 1.

   Line a baking sheet with parchment paper for the crunch topping. Finely chop pecans and almonds. Mix nuts with sesame, sunflower seeds, and flaxseeds. Season everything with salt, pepper, chili powder, and cinnamon. Stir in coconut oil, spread the mixture on the baking sheet, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 20 minutes until golden brown and crisp.

2. 2.

   Meanwhile, prepare the salad by washing, peeling, and slicing carrots into thin strips or shaving them. Blanch carrot strips in boiling salted water for 1–2 minutes, then shock in cold water and drain. Wash beets thoroughly and slice them into very thin rounds by color. Slice cucumbers lengthwise into thin ribbons. Tear radicchio into leaf pieces, wash, dry, and cut into bite-sized chunks.

3. 3.

   Remove the crunch from the oven and let it cool for 5 minutes; then break it into pieces.

4. 4.

   For the dressing, halve the pomegranate and extract seeds from one half while juicing the other half. Whisk 3–4 tbsp of pomegranate juice with lemon juice, red wine vinegar, honey, salt, pepper, mustard, and olive oil, then fold in the pomegranate seeds.

5. 5.

   Arrange radicchio salad on plates and top with the crunch. Place the colored beet slices separately beside it. Roll carrot and cucumber strips into small rolls and insert between them. Wash and dry micro herbs. Drizzle some dressing over the salad, crumble feta on top, and garnish with herbs. Serve any remaining dressing on the side.