Make this fresh parsley and pomegranate salad, then check out our watermelon and halloumi salad, potato salad, tomato salad and more summer salad recipes.


  • a large bunch flat-leaf parsley, leaves picked
  • 90g rocket
  • 1 long shallot, peeled and thinly sliced into rings
  • 50g pomegranate seeds



  • 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.

Check out more of our easy pomegranate recipes

Smoked Aubergine Salad Recipe with Pomegranates


Adam Bush Chef Portrait
Adam BushDeputy food editor

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