The “perfect salad” to cool off when it’s hot

Food and gastronomy

It’s hot, very hot this week in Belgium! Temperatures that can sometimes cut the appetite. So we came up with the ultra-refreshing recipe to eat when the mercury explodes.

In case of a heat wave, nothing better than raw vegetables and delicious fresh fruit. Simona El-Harar’s “Perfect Salad” recipe from Kitchen151 restaurant chef and Streetfood’s new cookbook is all about filling up on healthy greens, wonderful anise-flavored fennel, oranges, pomegranate seeds or and all pecans In short, a delight!

Simona El-Harar’s “perfect salad”.

salad recipe of the week

Ingredients for 4 people):

  • 1 orange
  • 1 or 2 fennel bulbs
  • 1 bunch of small radishes
  • 1 large romaine lettuce
  • 1 teaspoon both
  • 1 tablespoon of pomegranate molasses
  • Juice of 1 lemon
  • 1 tablespoon of olive oil
  • 1⁄2 clove of garlic, grated
  • 1 large pinch of sea salt
  • 1 large handful of pecans or walnuts of your choice


  1. Start by removing the pomegranate seeds.
  2. Peel the orange then, with a sharp knife, cut the raw flesh – it’s a bit tedious but worth it.
  3. Thinly slice the fennel bulbs, top to bottom. Cut the radishes in 2. Chop the romaine lettuce.
  4. In a small bowl, combine the amba, grenadine molasses, lemon juice, olive oil, garlic, and salt. Beat until all the ingredients are well incorporated.
  5. In a large bowl, put the pomegranate seeds, orange pieces, fennel, radishes and lettuce and mix.
  6. Pour the vinaigrette over the top and toss again.
  7. Top with pecans or walnuts of your choice.

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