Winter Field Salad with Pomegranate

Ingredients

• 0.5 pomegranate
• 20 g walnut kernels
• 300 g field salad
• 1 bunch radishes
• 1 Garlic clove
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 3 tbsp vegetable broth
• Salt
• Pepper
• 2 tsp mustard
• 1 tbsp Maple Syrup
• 1 tbsp Olive Oil
• 400 g Tofu
• 1 egg
• 40 g spelt whole‑grain flour
• 40 g whole‑grain breadcrumbs
• 20 g sesame seeds
• 1 tsp Sesame oil

Instructions

1. 1.

   Separate the pomegranate seeds from the fruit. Chop the walnuts. Clean, rinse and dry the field salad. Trim and wash the radishes, then slice them thinly.

2. 2.

   For the dressing, peel and finely chop the garlic. Whisk together vinegar, lemon juice, broth, salt, pepper, mustard, maple syrup, and olive oil. Stir in the garlic.

3. 3.

   Combine the field salad with the radish slices on a plate, top with pomegranate seeds and walnuts. Drizzle the winter field salad with the dressing and let it rest for 5 minutes.

4. 4.

   Meanwhile cut the tofu into cubes. Beat the egg in a shallow dish, season with salt and pepper. Place flour and breadcrumbs mixed with sesame on separate plates. Coat each tofu cube first in flour, then in egg, and finally in the sesame breadcrumb mixture.

5. 5.

   Heat a pan, brush with sesame oil, and fry the tofu cubes for 6 minutes over medium heat until golden on all sides. Arrange the sesame‑tofu over the winter field salad with pomegranate.