Arthur Potts Dawson’s radish salad with pomegranate and cannellini beans
Serves 4- 6 • 1 bunch radishes • 1 pomegranate • 1 bunch wild rocket • Oak leaf lettuce • 500g cooked cannellini beans • Juice of 1 lemon • 75ml olive oil Method Top and tail the radishes, then drop into iced water while you prepare the rest of the salad. Crack open the pomegranate, pick out the seeds and put them into a bowl. Put the rocket and a few lettuce leaves into a salad bowl. Drain the radishes and cut into different sizes, keeping some whole, and drop them into the salad bowl, along with half the pomegranate seeds and the cannellini beans. Squeeze on the lemon juice, season with salt and pepper and drizzle in the olive oil. Mix lightly and serve on individual plates with the rest of the pomegranate seeds sprinkled over the top.