Quick & Easy

Pomegranate salad with chilli popcorn

It seems a strange combination but, trust us, it's good. The salty crunch of the popcorn is great with the tang of the citrus and pomegranate and the mustard flavour of the radish and it also looks striking on the table.
pomegranate salad with chilli popcorn


Orange dressing


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.


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