Serves 2, prep time 15 minutes
INGREDIENTS
1 radicchio lettuce
12 slices of air-dried ham
2 small cooked beetroots, retaining the juice for the dressing
10 sun dried tomatoes
1 fig, cut into 10 pieces
6 radishes, thinly cut into thin segments
½ a Fuji apple, cut into matchsticks (or julienned)
2 tbsp pomegranate seeds
8 pickled peppers
6-8 caper berries
FOR THE DRESSING
100g hummus
1 tbsp of cider vinegar
50ml of beetroot juice
1 tsp of miso paste
METHOD
Combine the ingredients and mix thoroughly, place in an airtight container and chill.
TO ASSEMBLE THE SALAD
Separated the leaves, rinse and drain.
On a serving plate, arrange the lettuce.
Fold the slice of ham into quarters and push into the gaps between the lettuce.
Cut the beetroot into segments and place evenly over the lettuce.
Add the sun dried tomatoes, figs, radishes and plum. Add the pomegranate and apple.
Top with peppers and capers.
Drizzle with dressing and serve with warm flatbread.
