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Pomegranate salad with persimmon and glazed lamb

Recipe by Joanne Feehan

Using the best in season produce!

  • 4 heads red or white witlof
  • 1 large pomegranate
  • 2 ripe sweet persimmons
  • 100 gm feta cheese, crumbled
  • 1/2 tsp. plus 1/2 cup extra-virgin olive oil
  • 3/4 cup pistachio nuts, toasted and coarsely chopped
  • 2 Tbs. snipped fresh chives, tips and reserved for garnish
  • Grated zest and juice of 1 lemon
  • 1 tsp. Champagne or white wine vinegar
  • Sea salt and freshly ground pepper, to taste
  • 1 lamb backstrap
  • 2 tb pomegranate molasses
  • 1 tb lemon juice
  • 2 tb extra-virgin olive oil
  • pepper & salt to taste
  1. Place the lamb in a bowl with the pomegranate molasses, lemon juice and oil. Set aside.
  2. Trim the ends from the witlof, separate the leaves and place in a large bowl.
  3. Seed the pomegranate and pat the seeds dry. Using a mandolin, cut the persimmons into thin slices.
  4. In a small bowl, stir together the cheese and the 1/2 tsp. olive oil. Add the cheese, pomegranate seeds, persimmons, pistachios and chives to the bowl with the witlof.
  5. In a small bowl, whisk together the 1/2 cup olive oil, lemon zest, lemon juice and vinegar. Season the vinaigrette with salt and pepper.
  6. Cook the lamb on a grill plate or barbeque over a medium high heat for 3 minutes each side then rest for 5 minutes before slicing.
  7. Drizzle the vinaigrette over the pomegranate salad and gently toss together. Arrange the salad in a large shallow dish, add the lamb and garnish with the chive tips.
  8. Serve immediately.

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