I love popping into my local greengrocer in Elstead, check them out at http://www.teaselsflowers.co.uk, to see what fresh produce he has in. despite the foul weather we have been having recently, there was a wonderful selection of winter greens, purple sprouting broccoli and some fabulous bok choy, all locally grown and picked that morning. Very impressive.
I love bok choy, it’s wonderfully crunchy texture is delicious when stir fried with a splash of soy sauce and garlic, or steamed with a little ginger and chilli. It’s also a great addition to the classic healthy and comforting Pho Vietnamese noodle soups. This time however, I decided not to cook the bok choy but use it raw in a salad. It’s wonderful crunchy texture makes a deliciously refreshing salad (even my husband felt he was getting healthier with every mouthful!).
Crunchy bok choy and pomegranate winter salad
difficulty: easy Serves: 3-4 as side
1 large (or 2 small) bok choy
1 pomegranate
2 red onions thinly sliced
1 cup giant couscous
3og pine nuts
2tbsp pomegranate molasses
2tsp toasted sesame oil
1tbsp olive oil
sea salt and freshly ground black pepper
Fry the onions in 1/2tbsp olive oil and a pinch of salt for 10-15 minutes until crispy. Remove from the pan and place on kitchen paper.
Place the couscous in a frying pan with the remaining 1/2 tbsp of olive oil and fry for 1-2 minutes until it starts to colour. Add 2 cups of water and bring to a simmer for 3 minutes. Turn off the heat and leave for 2 minutes. The couscous should have plumped up and be just soft. Drain off any excess water and place the couscous in a bowl.
Cut the pomegranate in half and using the back of a wooden spoon, bash out the seeds into the bowl with the couscous. Coarsely chop the Pak choy and add to the salad. Stir in the fried onions, sesame oil and pomegranate molasses and season with a little salt and pepper to taste.
Toast the pine nuts in a dry frying pan for 2-3 minutes until they start to colour then sprinkle over the salad and serve.
