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Salads
Pomegranate and Walnut Salad
The tang of the pomegranate seeds balances the salad's warm and seductive dressing, and the colours are hypnotic – which is why this photogenic dish was picked to star on the cover of Marwa's first cookbook, Yallateef!
Ingredients
- 200g mixed salad leaves
- 100g walnuts, whole
- 200g tomatoes, roughly chopped
- 1 tbs pomegranate molasses
- 1 tbs balsamic fig vinegar
- 1 tbs hibiscus finishing vinegar (or any other Nicholson Fine Foods finishing vinegar)
- 1 tbs EV olive oil
- 1 tbs crushed garlic
- 1 tsp sea salt
- 1 tsp sumac
- 150g fresh pomegranate seeds (dried barberries can be used when not in season)
Method
- 1Mix oil, garlic, pomegranate molasses, balsamic fig vinegar, hibiscus finishing vinegar, salt and sumac to create a dressing.
- 2Place the salad leaves, tomato and walnuts in a large bowl.
- 3Pour the dressing over the salad and toss thoroughly.
- 4Serve with the pomegranate seeds sprinkled on top.
