Recipes
Mediterranean chopped salad with pomegranate molasses
Fresh, vibrant and barbecue-ready, this Mediterranean chopped salad is full of crunch, colour and sweet-sour flavour. The key is to take time to finely chop the vegetables, so the pre-seasoned dressing evenly coats every ingredient.
Perfect served alongside grilled meats, flatbreads and mezze dishes.
Serves
4–6 as a side
Prep Time
15–20 minutes
Cook Time
No cooking required
Ingredients
For the Salad
-
1 pomegranate, seeds removed
-
1 bunch spring onions, finely sliced
-
1 cucumber, finely diced
-
1 red pepper, finely diced
-
1 small wedge red cabbage, finely shredded or diced (approx. 100g)
-
1 small bunch fresh coriander, roughly chopped
-
1 small bunch fresh parsley, roughly chopped
For the Dressing
-
1 tsp garlic purée
-
2 tbsp honey
-
2 tbsp pomegranate molasses
-
4 tbsp good-quality olive oil
-
Juice of ½ lemon
-
Good pinch of salt, plus extra to season
Method
Prepare the vegetables
Finely chop the cucumber, red pepper, red cabbage and spring onions. The finer the chop, the better the dressing will coat the salad.
Add the herbs and pomegranate
Place the chopped vegetables into a large mixing bowl. Add the coriander, parsley and pomegranate seeds.
Make the dressing
In a small bowl, mix the garlic purée, honey, pomegranate molasses, olive oil, lemon juice and a good pinch of salt. It doesn’t need to be fully emulsified.
Dress the salad
Add a little salt to the vegetable mix. Pour the dressing over the chopped salad, then toss everything together until well coated.
Serve
Serve straight away for the best crunch and colour.
Chef’s Tip
You can chop the vegetables and make the dressing ahead of time, then keep them separately in the fridge. Mix everything together just before serving to keep the salad crisp.
More mouthwatering recipes
Avocado tempura
If you’re looking for a quick snack, starter or sharing dish that delivers maximum texture and flavour with minimal effort,
Tempura asparagus
Crisp and light, this tempura asparagus is an easy way of quickly cooking vegetables. The trick? A spoonful of mayonnaise
Avocado salsa verde
Bright, tangy and creamy, this no-cook avocado salsa verde (also known as salsa de aguacate) is a simple twist on
Salsa roja
Smoky and vibrant, salsa roja is a staple sauce in Mexican kitchens. The secret to a great salsa roja is