XINJIANG POMEGRANATE PICKLED ONION SALAD

 This dish changed my perception of Chinese cooking completely-it was the turning point in my outlook on the cuisine. To discover that something so fresh, so Middle Eastern in character was part of the everyday Chinese kitchen fascinated me and has led to my research into many more of the salads and cold preparations that feature across China.

 Serves 3-4

 INGREDIENTS

 1 onion, thickly sliced

 1 tablespoon salt

 1 tablespoon rice vinegar

 1 teaspoon sugar

 1/2 teaspoon chilli flakes

 100g coriander, chopped

 100g pomegranate seeds

 1. Place the onion slices in a colander and sprinkle over the salt. Leave for 30 minutes to remove any excess moisture from the onion.

 2. Drain and rinse the onion slices under cold running water, then squeeze them dry.

 3. Separate the onion slices on a plate.

 4. Mix the vinegar, sugar and chilli flakes together to make a dressing and pour some of it over the onions.

 5. Sprinkle over the coriander and pomegranate seeds, then finish by spooning more dressing over the top.

hancheng

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