Tuesday, 13 September 2016

Spring salad with Pomegranate molasses dressing served with HOMMUS and OLIVE SOURDOUGH

Spring is here and all my fave veggies are becoming readily available... Yippee!!! This is a twist on the Lebanese Fattoush Salad which is one my faves too! 

Serves 5

2 cups snow peas, chopped into strips
2 cups celery, cut into half moons
2 cups tomatoe, cut into chunks
2 cups red capsicum, cubed into 1.5 cm
2 shallots, cut up finely
8 large leaves of cos lettuce, chopped up in strips
Bunch coriander, chopped finely (or parsley if you can't handle coriander)

  • Place all salad ingredients into a large salad bowl
1/4 cup olive oil
1/8 cup pomegranate molasses
1/8 cup lemon juice
1/2 tsp salt
  • Mix dressing ingredients together and pour over salad just before serving. Mix well.
1 tin chickpeas, drained and rinsed
2 cloves crushed garlic
1/4 cup lemon juice
2 Tbs tahini
1/2 tsp salt
2 Tbs water
  • Place all ingredients into a food processor/blender and process until smooth and creamy.
Serve your gorgeous salad with a side dish of HOMMUS and toasted olive sourdough bread. Enjoy!!

Blessings.... The Awde Tribe xxx

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