I have a confession to make. I’m a lover of red food. Strawberries, raspberries, watermelon, cherries, cranberries, red capsicum, red onions and the tiny little jewels that make up the glorious pomegranate.
You’ll notice I didn’t mention tomato in this list. I love the flavour of tomato used in cooking but I can’t eat it fresh. Something about the texture… I don’t know… it’s a long story… I’m guessing, but probably some childhood trauma.
Anyway, back to this beautiful, simple summer salad.
Cut up four or five large sweet potatoes and place in a roasting pan with olive oil and season well. Roast until tender.
Meanwhile, prepare your pomegranate. Over the years I have tried various techniques for extracting the jewels but I find the easiest and cleanest way is to fill a large bowl with water. Cut the fruit in half and submerge in the water. Peel the skin away and gently prise out the jewels. They will sink to the bottom of the bowl. You’ll be left with the white membrane floating on top which you can easily take out of the water.
Once your sweet potato has cooled, add it to a serving bowl with the pomegranate jewels, a good handful of pepita seeds and bocchini cheese balls or feta (whichever you prefer).
Make up a dressing using 2 tablespoons of extra virgin olive oil, two tablespoons of red wine vinegar, one tablespoon of honey, one tablespoon of pomegranate molasses and season to taste with salt and pepper.