Mooli & Pomegranate Salad

This is a salad the boy would happily have every day as it is quite sweet – which is why we only have it occasionally. That and the way the boy waves the mooli around as if it was a dildo.

400g Mooli (Daikon), peeled

2 carrots, peeled

Seeds of 2 pomegranates

120g flaked almonds, toasted

Coriander leaves to garnish

Dressing

2tbsp lime juice

1tbsp sesame oil

1tsp salt

1/2tsp chilli powder

2tsp caster sugar or honey

The boy has already established, to his disappointment, that we do not have a julienneing machine. So it has to be done by me, by hand. It’s actually quite satisfying making little carrot and mooli matchsticks. Pat them dry with kitchen paper and place in a serving bowl

Toast the almond flakes in a dry skillet and add to the carrots and mooli. Add the pomegranate seeds – just cut it in half and tap with a wooden spoon and the seeds will drop out.

Mix the dressing ingredients together. Pour over the salad and chill for 20 minutes. Sprinkle the coriander over before serving.

We had this with chicken satay and I think the boy liked the salad almost as much as the meat, which is a first.