Ingredients

  • Fresh pomegranate pearls ¼ cup
  • Chives, chopped 4 tbsps
  • Garlic, chopped 2 tbsps
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Borges extra virgin olive oil 4 tbsps
  • Balsamic vinegar 4 tbsps
  • Zucchini 50 gms
  • Yellow squash 50 gms
  • Button mushrooms 50 gms
  • Cherry tomatoes 2 cups
  • Beetroots, peeled and cut into thin strips 2 cups
  • White onions, thinly sliced 1 cup
  • Borges light olive oil 4 tbsps
  • Belgian endive lettuce 4 cups
  • White asparagus tips, blanched 50 gms
  • Tinned anchovies (optional) 2 tbsps
  • Black olive slices 4 tbsps
  • Green olive slices 4 tbsps

Methods

  • Take pomegranate pearls in a mixing bowl, add chives and mix. Add garlic, salt, crushed black peppercorns, extra virgin olive oil and balsamic vinegar and mix well.
  • Scoop round balls form zucchini and yellow squash with a melon scooper and put in the same bowl.
  • Quarter the button mushrooms and add to the same bowl.
  • Heat a non-stick grill pan, add cherry tomatoes and the prepared vegetables and toss. Add beetroots and onions and toss.
  • Add crushed black peppercorns, salt and light olive oil and toss again.
  • Take the pan off the heat, transfer into a mixing bowl and let them cool.
  • Add Belgium endive lettuce and asparagus tips and toss. Add anchovy, if using, and toss well.
  • Transfer onto a serving platter, garnish with black and green olives and serve immediately.