Name: Middle Eastern crunchy salad
Prep time: 30 min
Total time: 30 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 150 g carrots; 1/2 pomegranate; 100 g goat's milk cheese; 400 g tomatoes; 1/4 cup pistachio nuts; 1 cup lettuce greens or micro greens; 3 figs preserved; 1/2 lemon juice only; 1/2 cup olive oil extra virgin; 1 garlic cloves, finely choped; 1/4 cup figs preserved, liquid or honey; 1 Tbs pomegranate rubies; 1/2 tsp salt; 1/2 tsp freshly ground black pepper

Recipe Disclaimer

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Ingredients (14)

150 g	carrots
1/2	pomegranate
100 g	goat's milk cheese
400 g	tomatoes
1/4 cup	pistachio nuts
1 cup	lettuce — greens or micro greens
3	figs — preserved

DRESSING:

1/2	lemon — juice only
1/2 cup	olive oil — extra virgin
1	garlic — cloves, finely choped
1/4 cup	figs — preserved, liquid or honey
1 Tbs	pomegranate rubies
1/2 tsp	salt
1/2 tsp	freshly ground black pepper

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Method:

Add half the greens to the empty bowl.
Chop carrots and tomatoes and add to bowl.
Slice figs thinly and gently add on top.
Cut soft cheese into small bites and drop onto the top of the salad.
Add deseeded pomegranate including the juice – save 1 tablespoon for dressing.
Roughly chop pistachios and sprinkle on top.

Dressing

Add squeezed lemon, olive oil, chopped garlic, salt, pepper, fig preserve liquid and one spoon full of pomegranate and mix together before serving.

Recipe reprinted with permission of Milk and Cookies. To see more recipes, please click here.

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