Serves 4
This is the most simple of salads but one of the most delicious, thanks to the pomegranate molasses, which, to be honest, tastes like the nectar of the gods. This salad perfectly complements the yoghurt-baked fish. Add a bowl of fluffy white rice and you are good to go—all in under an hour
Ingredients
- 8 carrots, peeled and julienned
- 1 cup sugar snap peas, sliced into small pieces
- 1 pomegranate, seeds separated
- 1 cup slivered almonds, roasted until golden
Dressing
- 3 Tbsp pomegranate molasses
- 1½ Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 Tbsp runny honey
- 5 Tbsp olive oil
- Seasoning
Method
- Combine all salad ingredients into a serving bowl.
- In a small jar, add all the dressing ingredients, and with the lid on, shake to combine.
- Dress the salad just before serving.
