This month it’s ME (Lucy) sharing a bunch of easy, green veg dishes that I love to cook at home.
Today’s recipe has been a fail-safe staple at my place for around five years. Whenever I am called on to ‘bring a salad’ – this is it. It’s just such a simple and tasty crowd-pleaser… the secret is the dressing! The perfect balance of sweet and sour, with just a hint of garlic.
Tasty Tuesday shoots are kindly supported by The Establishment Studios.
One of my fave salad components is pomegranate molasses. A few years back, this intensely flavoursome sweet syrup could only be found in Middle Eastern grocers, but these days is widely available in most supermarkets. It really elevates this simple salad to ‘dinner party’ territory!
This one is another super quick dish – it takes 15 minutes tops!
Ingredients (serves 4 as a side)
For the salad
- 2 handfuls of bitter salad leaves (I like rocket, raddicchio, and endive)
- 1 handful of shelled pistachios, roughly chopped
- 150g soft goat cheese (I like the Meredith Dairy one)
For the dressing
- 2 Tbsp pomegranate molasses
- 1 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 clove garlic, peeled and bruised
Whisk the pomegranate molasses, olive oil and lemon juice, then place in a glass jar with the whole clove of garlic, set aside.
Wash and dry all your lettuce leaves thoroughly. Shell and roughly chop your pistachios.
Arrange the mixed leaves in your salad bowl first, crumble your goats cheese over the top, and sprinkle with chopped pistachios. Drizzle your dressing over the top, discarding the garlic clove.