Insalata Mediterranean

Method

1. Take pomegranate pearls in a mixing bowl, add chives and mix. Add garlic, salt, crushed black peppercorns, extra virgin olive oil and balsamic vinegar and mix well.
2. Scoop round balls form zucchini and yellow squash with a melon scooper and put in the same bowl.
3. Quarter the button mushrooms and add to the same bowl.
4. Heat a non-stick grill pan, add cherry tomatoes and the prepared vegetables and toss. Add beetroots and onions and toss.
5. Add crushed black peppercorns, salt and light olive oil and toss again.
6. Take the pan off the heat, transfer into a mixing bowl and let them cool.
7. Add Belgium endive lettuce and asparagus tips and toss. Add anchovy, if using, and toss well.
8. Transfer onto a serving platter, garnish with black and green olives and serve immediately.

Additional Tips and Tricks