Fast Recipes

Warm autumn salad of artichoke, pomegranate and radicchio

Autumn leaves, grilled artichokes and the crunch of pomegranate. This could be the perfect cold-weather salad.

By Jessica Brook
  • Serves 4
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Bitter leaves, sweet pomegranate and salty Manchego are the perfect foil for gently pan-fried marinated artichokes.


  • 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


  • 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.