The Good Gut 12-Plant Super Salad

Prep
10 mins

Cooking
0 mins

Serves 2

Mixed

Ingredients

Serves: 2

1 bag of Florette mixed mild salad leaves

1 red or green chicory, finely sliced

100g mixed radishes, finely sliced

2 celery stalks, finely sliced

1 apple, cored and thinly sliced

10 cherry tomatoes, halved

1 small handful parsley and mint, chopped

150g pomegranate molasses

30g hazelnuts, roughly chopped

2 ripe figs

60g pecorino cheese, sliced into thin strips with a veg peeler

For the dressing

1 tsp Dijon mustard

1/2 tbsp white wine vinegar

1 tbsp extra virgin olive oil

1 tbsp lemon juice

Salt and pepper

Add the dressing ingredients into a jam jar, shake well to combine.
In a medium-sized salad bowl, layer up the different leaves, scatter over the chicory, radishes, celery, apple slices (squeeze the lemon juice over the apple pieces first to prevent browning) and cherry tomatoes.
Scatter over the pecorino, nuts, pomegranate molasses, fresh herbs and finish with the fig quarters. Finish by drizzling the salad dressing on top and eat immediately.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!