1.Heat oil in medium saucepan; add butter, corn and chilli. Cook, covered, over high heat; shake pan vigorously until corn stops popping. Drain on absorbent paper; sprinkle with salt.
2.Make orange dressing. Combine ingredients in screw-top jar; shake well.
3.Peel oranges thickly; cut crossways into 5mm slices.
4.Stack orange slices, sprouts, pomegranate and radish on serving platter; drizzle with dressing, sprinkle over popcorn.
You need to buy a medium pomegranate (320g) to get ½ cup pulp. To remove the pulp from the pomegranate, cut it in half, then hit the back of the fruit with a wooden spoon the seeds usually fall out easily. Discard the shell and white pith.Note