Radish, pear and yacon salad
Alex Elliot-Howery, Cornersmith
At Cornersmith, we make this salad by feel rather than quantity. You can add more of whatever you fancy the most.
- 1/3 cup pumpkin seeds (pepitas)
- 1/2 fresh pomegranate
- Squeeze of lemon juice
- 1 small yacon
- 1-2 small firm pears (red corella is best)
- 1/2 bunch red radish
- 1 baby endive, leaves picked and separated
- Sheep’s feta, to crumble
- Lemon yoghurt dressing
- 1/3 cup sheep’s yoghurt
- 1/2 tbsp olive oil
- Juice of 1 lemon
- 1 garlic clove, crushed
Preheat oven to 180C. Spread pumpkin seeds on an oven tray, bake until light brown, then reserve. Place pomegranate above a bowl of water and gently remove seeds, then discard casing and any pith that rises to the top of the water. Strain seeds and reserve.
Add lemon juice to a large bowl of water. Peel yacon and slice it paper-thin on a mandoline (or use a knife if you don’t have one), then immediately place in the acidulated lemon water so it won’t discolour. Using a knife, thinly slice pears and radish, and add to water.
For dressing, mix yoghurt, oil, lemon juice and garlic in a bowl and season. Drain yacon, pear and radish, then add to a bowl with endive. Lightly toss with lemon yoghurt dressing, crumble some feta on top, and sprinkle with pomegranate seeds and toasted pumpkin seeds.
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