As Jamie and I become ever more ambitious about the number of people we can squeeze around my table and the number of dishes we can create, it’s good to have a few easy favourites. This is a salad we like to make when we have friends over. It’s quick, simple and should hopefully impress. The sticky, sweet pomegranate molasses contrasts with the creamy goats cheese to make a fresh, zesty salad.
Preparation time: 20 minutes
150g of mixed salad leaves
75g of soft goats cheese
¼ red onion
50g of flaked almonds
(Optional: 10g chopped dill)
1 tablespoon of white wine vinegar
2 tablespoons of pomegranate molasses
½ tablespoon sumac
2 tablespoons of olive oil
½ teaspoon salt
- Slice the red onion as thinly as possible and put it at the bottom of the salad bowl. Place 1 tablespoon of white wine vinegar over the red onion and let it sit for 20 minutes.
- Mix the dressing and let it sit until you are ready to serve.
- Add half of the salad leaves to the bowl with the onion. Tear the parsley into the salad (excluding the stems) and toss.
- Add half of the goats cheese, which should be chopped roughly into 2cm cubes.
- Add the final half of salad leaves as a final layer, and add the second half of the goat’s cheese.
- Toast 50g of flaked almonds over a low flame. The flakes should turn a nice golden colour, but be careful not to burn them or they’ll become acrid in flavour. Add them to the salad.
- Add the dill if you are choosing to use it.
- Drizzle the dressing over the salad.
© Taste Trail Limited, 2014