Red quinoa, witlof, walnut, cherry tomato & pomegranate salad

This salad is one from our menu of healthier salads. The combination of textures and flavours is beautiful. And so good for you!

Ingredients

Quantity	Ingredient
100g	walnuts
500g	red quinoa
2	red witlof, leaves separated
1	red onion, finely sliced
5	radishes, finely sliced on a mandoline
1/2	red cabbage, finely shredded
1	radicchio, leaves shredded
250g	cherry tomatoes, cut in half
2	pomegranates, seeds only, (see note)
	sumac, to garnish

Preheat the oven to 150°C.
Spread the walnuts on a baking tray and toast in the oven for 12 minutes, until golden.
Place the quinoa in a saucepan with 1 litre of water and a pinch of salt. Cover, bring to the boil, then turn down the heat and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed. Spread onto a tray to cool.
To make the dressing, place all of the ingredients in a small bowl and whisk to combine.
To serve, combine the ingredients in a salad bowl with the dressing. Season well with salt and pepper, and garnish with a sprinkling of sumac.

To remove pomegranate seeds, cut the pomegranate in half and, using a wooden spoon, smack the skin side of the pomegranate over a bowl to catch the seeds as they fall out.