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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cucumber
  • 1 handful cherry tomatoes or 2 tomatoes
  • ½ red onion
  • ½ red bell pepper
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh flat parsley
  • ½ pomegranate seeded (about 3-4 Tbsp)
  • For Pomegranate dressing:
  • 2 Tbsp olive oil
  • 1 tsp honey
  • 1 Tbsp pomegranate molasses
  • ½ lemon juiced
  • 1 small garlic clove minced

Method
 

  1. Finely dice the cucumber, red pepper, tomatoes and onion, then put them in a mixing bowl.
  2. Remove the pomegranate seeds from the fruit, then scatter them over the salad.
  3. 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.
  4. Pour the dressing over the salad and toss well until everything is combined.