Gypsy salad

Chicken and walnut salad with gypsy salad. Photograph: Aidan Crawley

Chicken and walnut salad with gypsy salad. Photograph: Aidan Crawley

Sat, Nov 21, 2015, 00:00

   
  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Salads
  • Cuisine: Fusion

Ingredients

  • Serves 42 onions, finely sliced
  • Seeds and juice from 1 pomegranate
  • 2 red peppers, finely sliced
  • Juice of 1 lemon
  • Salt and pepper
  • 20g mint, chopped
  • Few chilli flakes
  • 2-3 cloves garlic, crushed

Method

Place the sliced onions in a bowl, salt well and leave them for 15 minutes or so; this will ‘cure’ them and make them less potent. When that’s done, add in all the other ingredients except the mint and toss well. Just before serving, add the chopped mint and mix well.

Food cooked and styled by Domini Kemp and Gillian Fallon