Middle Eastern Chopped Salad
Makes: 4–6 servings
Chop EVERYTHING as finely as possible (except for the pomegranate seeds and dressing ingredients)
Ingredients
250g red cabbage, finely diced
1/2 English cucumber (deseeded) / 2 medium middle-eastern cucumbers (deseeded), finely diced
1 large red Romano pepper / kapya biber, finely diced
2 spring onions, finely sliced
50g fresh coriander, very finely chopped (stalks and leaves)
200g pomegranate seeds
Dressing
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed orange juice
1 tbsp white wine vinegar
2 tsp dried mint
1 tsp honey
2 tbsp pomegranate molasses
1/2 tsp sea salt flakes (or more to taste)
Instructions
Finely dice the red cabbage, cucumber, and red pepper.
Finely slice the spring onions and very finely chop the coriander (stalks and all).
Add all chopped vegetables to a large bowl along with the pomegranate seeds.
In a small bowl or jar, whisk together the olive oil, orange juice, white wine vinegar, dried mint, honey, pomegranate molasses, and sea salt flakes.
Pour the dressing over the salad and toss well to combine.
Nutrition (per serving): ~145 cal | 2g protein | 8g fat | 18g carbs | 3.5g fibre