Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Parsley and pomegranate salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- a large bunch flat-leaf parsley, leaves picked
- 90g rocket
- 1 long shallot, peeled and thinly sliced into rings
- 50g pomegranate seeds
DRESSING
- 2 tbsp extra-virgin olive oil
- 3 tbsp pomegranate molasses
- 1 lemon, juiced
Method
- STEP 1
Make the dressing by whisking together the oil, molasses and lemon juice with a little seasoning.
- STEP 2
Fill a large bowl with iced water and add the parsley leaves, rocket and shallot rings. This will make them fresh, vibrant and crunchy. Leave for 10 minutes, then drain really well.
- STEP 3
Tip the drained salad into a bowl and toss with the dressing, then tip onto a serving plate and scatter with the pomegranate seeds to serve.
