Pomegranates and persimmons used to be ingredients I walked past at the market thinking they looked beautiful but with little inspiration on how to use them. After Prahran Market put me to the test with them one month, they’ve become regulars on my shopping list when they’re in season.
- 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
Place the lamb in a bowl with the pomegranate molasses, lemon juice and oil. Set aside.
Trim the ends from the witlof, separate the leaves and place in a large bowl.
Seed the pomegranate and pat the seeds dry. Using a mandolin, cut the persimmons into thin slices.
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.
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.
Cook the lamb on a grill plate or barbecue over a medium high heat for 3 minutes each side then rest for 5 minutes before slicing.
Drizzle the vinaigrette over the salad and gently toss together. Arrange the salad in a large shallow dish, add the lamb and garnish with the chive tips.
Serve the pomegranate lamb and persimmon salad immediately.