Chicory, Apple, Pomegranate and Cheddar Cheese Salad
Ingredients
- 2 chicory heads, cut into 2cm pieces
- 1 watercress bunch, trimmed and washed
- 1 pomegranate, seeds removed
- 2 English apples, quartered and cut into 8
- juice of 1 lemon
- 1 tsp brown sugar
- 120g vegetarian cheddar cheese, cut into 1cm cubes
- extra virgin olive oil to drizzle
- balsamic glaze or good quality balsamic vinegar
Method
- 1
Place a small frying pan on a medium heat, add a dash of olive oil then add the apple and sugar and sauté until the apple is just soft. Remove from the heat and allow to cool.
- 2
In a bowl, gently mix together the chicory, watercress and pomegranate seeds. Divide the salad between four plates.
- 3
Place the apples in a bowl and squeeze the juice of one lemon over them and toss.
- 4
Take the apples and place them along with the vegetarian cheddar cheese on the top of the leaves, drizzle with a good quality olive oil and a balsamic glaze.
Chicory, Apple, Pomegranate and Cheddar Cheese Salad was taken from COOK VEGETARIAN
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- 2 chicory heads, cut into 2cm pieces
- 1 watercress bunch, trimmed and washed
- 1 pomegranate, seeds removed
- 2 English apples, quartered and cut into 8
- juice of 1 lemon
- 1 tsp brown sugar
- 120g vegetarian cheddar cheese, cut into 1cm cubes
- extra virgin olive oil to drizzle
- balsamic glaze or good quality balsamic vinegar
- 1
Place a small frying pan on a medium heat, add a dash of olive oil then add the apple and sugar and sauté until the apple is just soft. Remove from the heat and allow to cool.
- 2
In a bowl, gently mix together the chicory, watercress and pomegranate seeds. Divide the salad between four plates.
- 3
Place the apples in a bowl and squeeze the juice of one lemon over them and toss.
- 4
Take the apples and place them along with the vegetarian cheddar cheese on the top of the leaves, drizzle with a good quality olive oil and a balsamic glaze.