Endive & chicory salad with Ponzu pomegranate dressing

Preparation

1. Cook edamame in boiling water for 3-5 minutes, drain and allow to cool. Peel the garlic, puree with 80 g edamame and yogurt and season with 1-2 tsp Ponzu and pepper.
2. Cut the ciabatta into approx. 2 mm thin slices and toast on both sides in 1 teaspoon of heated sesame oil and 1 tablespoon of olive oil until crispy.
3. Wash the endive and chicory, cut the endive into strips and separate the chicory into leaves; cut them lengthways if required. Wash the cucumber and slice lengthwise. Peel the carrot and cut into pieces. Halve the pomegranate, remove the seeds and save the juice.
4. Wash the parsley, pluck off the leaves and chop coarsely. Mix the remaining oil with the parsley, reserved pomegranate juice, honey and remaining Ponzu and season with pepper.
5. Arrange the salad ingredients, drizzle with the dressing, garnish with dots of edamame dip and serve with the ciabatta chips.
   
   Tip:

• Add some Serrano ham.
• Pimp up with fried strips of turkey fillet.
• Roast the ciabatta chips with 1 clove of garlic or 1 sprig of rosemary.