Name: Warm autumn salad of artichoke, pomegranate and radicchio
Yield: 4
Ingredients: 60 ml (¼ cup) extra-virgin olive oil; 4 long-stemmed marinated artichokes, halved lengthways; 2 garlic cloves, thinly sliced; 180 gm kale leaves, torn, stems discarded; 120 gm cavolo nero, torn, stems discarded; 60 ml (¼ cup) sherry vinegar; Arils from 1 pomegranate; ½ red onion, finely chopped; 2 tbsp finely chopped tarragon; 1 head radicchio, leaves separated and torn; Finely grated Manchego, to serve

Bitter leaves, sweet pomegranate and salty Manchego are the perfect foil for gently pan-fried marinated artichokes.

Ingredients

60 ml (¼ cup) extra-virgin olive oil

4 long-stemmed marinated artichokes, halved lengthways

2 garlic cloves, thinly sliced

180 gm kale leaves, torn, stems discarded

120 gm cavolo nero, torn, stems discarded

60 ml (¼ cup) sherry vinegar

Arils from 1 pomegranate

½ red onion, finely chopped

2 tbsp finely chopped tarragon

1 head radicchio, leaves separated and torn

Finely grated Manchego, to serve

Method

1.Heat 1 tbsp oil in a large frying pan over medium-high heat. Add artichokes and cook, turning, until golden (2 minutes each side). Add garlic and cook, stirring continuously, until fragrant (30 seconds). Remove from pan and keep warm.

2.Add remaining oil to pan and increase heat to high. Add kale and cavolo nero, and cook, tossing, until warm and wilted (2-3 minutes). Return artichokes to pan.

3.Place vinegar, pomegranate, onion and tarragon in a small bowl and stir to combine.

4.Place cavolo nero mixture and radicchio on a plate. Spoon over dressing and sprinkle with Manchego to serve.

Recipe by Jessica Brook

Styling by Jerrie-Joy Redman-Lloyd