Mixed tender leaf salad with pomegranate and walnuts

AT A GLANCE

  • Serves 4 people

This is an excellent salad with a tangy and creamy dressing.

  • 60 ml (¼ cup) olive oil
  • 60 gm walnuts, coarsely chopped
  • 100 gm mixed tender leaves
  • ½ cup (firmly packed) coriander
  • Seeds from ½ pomegranate
  • 1 golden shallot, thinly sliced
  •  
  • Pomegranate and tahini dressing
  • 50 ml mild-flavoured extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp pomegranate molasses
  • 1 tsp tahini
01   Heat oil in a small saucepan over medium-high heat, add walnuts and stir occasionally until golden (2-4 minutes). Drain and cool, reserving the oil, then finely chop walnuts and set aside.
02   For pomegranate dressing, combine ingredients in a blender with reserved walnut oil and process until smooth, then season to taste and set aside.
03   Combine remaining ingredients in a bowl, add dressing and walnuts, toss to combine and serve.

Topics:

SIDE DISH, LETTUCE, SALAD, SHALLOTS, CORIANDER, POMEGRANATES, SUMMER, WALNUTS, TAHINI, FAST, VEGETARIAN

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LUCY WEIGHT

FEATURED IN

Feb 2014

Feb 2014

View Full Site