Marco Pierre White: walnut, spinach and pomegranate salad

Surprise your taste buds with a salad featuring an ancient fruit from paradise.

Marco Pierre White's walnut, spinach and pomegranate salad.

There's nothing quite like the pomegranate, an ancient fruit so delightful that it is believed to grow in the gardens of paradise and in fact is mentioned in the Quran three times.

The lovely red globe is also said to have been brought by scouts to Moses as proof the ancient Israelites were near the Promised Land. It is, of course, a symbol of fertility and prosperity, and plays a role in many cultures and historical texts.

Pomegranate molasses is cleverly used in many Middle Eastern dishes. And that grenadine syrup that's found in many a frou-frou libation is no more than thickened and sweetened pomegranate juice.

All that and it's apparently good for you, too. As loyal readers know, I'm no New Age foodie, but the health claims about pomegranate juice and its antioxidant powers seem convincing. On the Indian subcontinent, the pomegranate - including the rind of the fruit and the bark of tree - has been used in Ayurvedic traditional remedies for centuries.

So much for the history and botany lessons, though. It's enough to know that the luscious pomegranate seeds - the raw flesh is inedible - top off this simple salad with a satisfying sweet-and-sour crunch. Believe me, your taste buds will explode - each one of them gets targeted - when you factor in the bitterness from the radicchio and the fennel, the umami-ness from the cheese, and the saltiness from the sea salt. There's a little something for all the receptors of the tongue.

Huh, now I'm playing scientist, too.

At any rate, you're basically throwing everything into a salad bowl, mixing it up and enjoying it with friends or family. Easy-peasy.

Oh, and it's not difficult to get the pomegranate seeds out of the fruit, either. Some swear by cutting off the crown and scoring the fruit in several places, and by using a bowl of water in which to separate the seeds and their pods, but trust your old pal Marco: just cut the bugger in half, hold it cut-side down over a bowl (with or without water) and give it a proper smack with a spatula. The seeds will obligingly come falling out.

One more thing, though: the juice can stain, so don't get caught unaware - which is not a bad motto for life, now that I think about it.

MAKE IT YOURSELF

Walnut, spinach and pomegranate salad

Preparation time: 10 minutes

INGREDIENTS

50g chicory

50g red radicchio

100g baby spinach leaves

50g radishes (about 2-3), finely sliced

100g fennel bulb (about 1 medium bulb), finely sliced

100g Parmesan, thinly shaved

100g pomegranate seeds (about 1 big fruit)

10ml red grape vinegar

50ml extra virgin olive oil

Sea salt to taste

12g chopped walnuts (about 8-10 halves)

METHOD

1. Wash the chicory, radicchio and baby spinach leaves and pat dry.

2. Roughly tear the leaves in a bowl and add the finely sliced radishes and fennel.

3. Add half the Parmesan shavings and the pomegranate seeds to the greens.

4. Blend the extra virgin olive oil and red grape vinegar, seasoning to make a dressing, and pour over the leaves. Season to taste and divide into four bowls.

5. Garnish with the remaining Parmesan and walnuts.

SERVES 4