Vegetarian recipe ideas
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Make the dressing by whisking together the oil, molasses and lemon juice with a little seasoning.
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.
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.