Rainbow salad no. 2 - The Vegan Eskimo

Rainbow salad no. 2 - The Vegan Eskimo

Pear, pomegrante, raisins and tahini is the taste of the Middle East, with added flavour from physalis and macademia, the whole world contributes to this taste explotion!

Serves 4 as side


  • 100g macadamia nuts (3.5 oz)
  • 60g physalis / pineapple ground cherry / Inca berry (2.1 oz)
  • 50g ruccola / rocket / arugula (1.8 oz)
  • 1 ripe pear
  • ½ pomegranate
  • ½ yellow bell pepper
  • 1/4 red onion
  • 1 small handful yellow / golden raisins


  • 4 tablespoons freshly squeezed lemon juice
  • 4 tablespoons fruity extra virgin olive oil
  • 2 tablespoons tahini
  • 2 tablespoons agave syrup
  • Zest of 1 lemon
  • Black pepper to taste

What you will need

  • 1 serving dish (I used a pie dish)
  • Cutting board and knife
  • 1 small bowl
  • Measuring spoons


  1. Wash all the fresh salad ingredients and let dry.
  2. Mix the dressing in a small bowl.
  3. Lay a bed of ruccola as a start. Chop the ends off the pear and quarter it. Chop the hard interior out and cut into wedges. Arrange on top of the green.
  4. Deseed and chop the yellow bell pepper into desired sized chunks. Peel and finely chop the red onion. Half the physalis. Arrange on the dish.
  5. Chop the ends off the pomegranate and pick out the edible red parts. Sprinkle over the salad along with the raisins and macadamia nuts.
  6. Drizzle on top about half of the tahini lemon dressing. Leave the rest on the side. Some like more dressing, some like it with less. Serve straight away.

Enjoy !

 Rainbow salad no. 2 - The Vegan Eskimo