Middle Eastern crunchy salad

Recipe from: 02 April 2015
recipes, salad, vegetarian

Ingredients 15
Servings
Time 00:30
  • 150
    g
    carrots
  • 1/2
    pomegranate
  • 100
    g
    goat's cheese
  • 400
    g
    tomatoes
  • 1/4
    cup
    pistachios
  • 1
    cup
    greens or micro greens
  • 3
    preserved figs or fresh figs
  • DRESSING:
  • 1/2
    lemon, squeezed
  • 1/2
    cup
    good quality extra virgin olive oil
  • 1
    clove garlic, chopped finely
  • 1/4
    cup
    fig preserve liquid (or honey)
  • 1
    Tbs
    pomegranate seeds
  • 1/2
    tsp
    salt
  • 1/2
    tsp
    pepper
 

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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Read more on: vegetarian  |  salad  |  recipes
 

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