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Salad, Serves 4

Salad with red pointed pepper

This is an indulgence for lunch, after a hard day at work or as an accompaniment to an evening meal. The cheese lends intensity and the hazelnuts add bite. The other ingredients combine to make this salad a lavish treat which is perfect for any occasion.


2 dessert spoons hazelnuts
1 sweet pointed pepper (Sweet Palermo)
1 head of red lettuce (or red chicory)
2 medium-sized beetroots, cooked
½ bunch of radishes
3 dessert spoons extra virgin olive oil
1 dessert spoon raspberry vinegar
1 teaspoon fine mustard
1 teaspoon agave syrup (or liquid honey)
100 g blue cheese (e.g. Danish Blue or Stilton)
2 dessert spoons pomegranate seeds


1. Toast the hazelnuts in a dry frying pan for 3 min. until golden brown. Leave them to cool on a plate. Slice the pointed pepper into rings. Remove the leaves from the lettuce or chicory and cut them in half lengthways. Cut the beetroots and radishes into wedges. Mix everything together in a shallow bowl.

2. Make a dressing using the olive oil, vinegar, mustard and agave syrup and drizzle over the salad. Sprinkle with the hazelnuts and pomegranate seeds and crumble the cheese on top.

Lunch tip:

Leave out the pomegranate seeds and serve the salad with a soft-boiled or poached egg. Toasted rustic bread is also a tasty accompaniment.

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