CHRISTMAS SALAD WITH ROASTED CHERRIES

Me oh my, another year has flown by and cherry season is here again. For something completely different and savoury, try grilling or roasting your cherries with a little olive oil and a pinch of salt.  Then add the tender cherries to a green salad on your festive table spread.  All the components can be prepared ahead and assembled at the last minute to serve.

serves 8 as a side dish 

300g Red Hill cherries

2 tablespoons extra virgin olive oil

pinch of sea salt

4 baby cos lettuce

200g sugar snap peas, ends removed

2⁄3 cup yoghurt

1/3 cup mint leaves

1 tablespoon lemon juice, or to taste

1½ tablespoons pomegranate molasses

¼ teaspoon sumac

Preheat a grill to medium-high heat.  Line a baking tray with baking paper.

Halve the cherries and remove pips.  Transfer the cherry halves onto the baking tray. Drizzle with oil, sprinkle with salt and toss cherries to coat.  Place under the grill for 5 minutes, or until softened.  Reserve the cooking juices and set cherries aside.

To make the dressing, blend the yoghurt, mint leaves and lemon juice together using a hand blender or small food processor until mint is finely chopped and mixture is smooth. 

Blanch peas in a medium saucepan of boiling salted water for 1 minute. Drain. Immediately plunge into a bowl of ice-cold water to stop cooking process.  When cool, drain peas.

Meanwhile, cut the cos lettuce into halves or quarters lengthways, suitable for a single serve, depending on size of lettuce. Arrange on a serving platter. Scatter the sugar snaps over the top..  When ready to serve, scatter the cherries over, drizzle with the yoghurt dressing.   Combine the pomegranate molasses with any remaining cherry cooking juices and drizzle over the salad. Sprinkle with sumac. Happy Christmas!

 Fiona Hammond© December 2019