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Pomegranate, goats curd, and green tea dressing



1 large pomegranate, deseeded

100g goats cheese or curd

1 fresh pear, sliced finely and dressed in fresh lemon

150g fresh roquette

100g toasted pecans


Green tea vinaigrette ingredients:

½ cup rice wine vinegar

2 Tbspn green tea leaves

1 tspn grated fresh ginger

1 Tbspn honey

1 cup sunflower oil

sea salt and freshly ground black pepper


Combine rice vinegar, green tea leaves and ginger in a bowl. Cover and let sit overnight. Place vinegar mixture and honey in a blender or food processor and run while slowly adding sunflower oil. Season to taste with salt and pepper, strain and set aside.


To make salad,

- Mix roquette, fresh pear and toasted pecans in a mixing bowl.

- Dress with vinaigrette and plate onto a platter or serving bowl.

- Crumble goats cheese over the top and scatter pomegranate jewels to finish.

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