Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 6PR account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 6PR content and other benefits.


Joining is free and easy.

You will soon need to register to keep streaming 6PR online. Register an account or skip for now to do it later.

Advertisement
Advertisement
Advertisement

Summer salads and what our parents made us eat

Chef Matt Leahy joins Chris Ilsley to talk about great summer salads, and foods your parents made you eat. Here’s tonight’s recipe:

Pear, Pomegranate, Brussel Sprout Salad

INGREDIENTS:

Dressing

2 tablespoon Extra Virgin Olive Oil

2 tablespoon apple cider vinegar

1 tablespoon maple syrup

Salad

4 cups blanched cooled shaved brussel sprouts

2 Pears, sliced and cored

1 Pomegranate deseeded

2 tablespoons toasted walnut

100g gorgonzola

Chives, to garnish

METHOD:

Dressing

Combine all dressing ingredients in a bowl and season.  Whisk to combine, set aside

Salad

Combine Brussel sprouts, pears, pomegranate & walnuts in a bowl, toss to combine. Crumble over gorgonzola, drizzle with dressing, sprinkle chives and serve

Download this podcast here

Tod Johnston
Advertisement