Persian-style salad with pomegranate
This Persian-style salad with pomegranate goes really well with grilled or Shawarma meat, tucked in a wrap or flatbread. I sometimes add a small chilli pepper to it too, which adds some heat to the salad. For a vegan version use date syrup instead of honey.
Ingredients
Method
- Finely dice the cucumber, red pepper, tomatoes and onion, then put them in a mixing bowl.
- Remove the pomegranate seeds from the fruit, then scatter them over the salad.
- In a small bowl, whisk together the oil, honey, lemon juice, pomegranate molasses and garlic. Season to taste with salt and pepper. Taste and adjust to your liking.
- Pour the dressing over the salad and toss well until everything is combined.