Persian Rocca Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

½ cup (50g) walnuts

3 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar

1 tbsp pomegranate molasses ((aka pomegranate concentrate))

2 tsp maple syrup

Rocket (arugula and other lettuce leaves)

½ a cucumber (unpeeled and diced)

2 tomatoes (diced)

½ red onion (finely chopped)

Handful fresh mint leaves (chopped)

pomegranate seeds

chopped parsely

Directions

For the dressing

Heat a dry frying pan, add the walnuts and toast for a few minutes until fragrant and golden.

Place half of the toasted walnuts into a mini food processor along with the oil, vinegar, pomegranate molasses and syrup. Whiz until combined. It will be slightly chunky.

For the salad

Gently toss the rest of the salad ingredients together in a large bowl.

To serve

Divide the salad onto plates and serve drizzled with the dressing and sprinkled with the remaining walnuts, plus parsley and pomegranate seeds.

Nutrition

• Calories: 233 kcal
• Total Fat: 20 g
• Saturated Fat: 2 g
• Sodium: 7 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 3 g