A basket of gloriously red pomegranates at the market was the inspiration for this salad. The theme here is pink. When creating a salad it is important to consider flavour, but also texture and colour. This elegant, jewelled pomegranate salad with smoked trout, quinoa, pistachios, and rosewater dressing offers a wonderfully textured, colourful dish that suggests a flavour of early spring.
80g of smoked ocean trout, flaked
2 cups rocket
½ cup fresh pomegranate seeds
¼ red onion, sliced thinly
¼ cup quinoa
½ cup shelled unsalted pistachios, lightly toasted and roughly chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp rose water
Place the quinoa in a saucepan with plenty of water, bring to the boil and simmer for approx. 9 minutes or according to packet instructions. Drain and rinse under cold water and set aside.
For the rosewater dressing, whisk together the olive oil, lemon juice, rose water, salt and pepper.
In a large bowl, combine rocket, red onion, quinoa, trout, and half the pistachios. Drizzle with dressing and toss gently. Arrange salad on serving plates and sprinkle with remaining pistachios and ruby-red pomegranate seeds.