Extra warm climates tend to make us crave for fresh and nourishing food, recipes that are the perfect mix of tangy and sweet, nurture and indulgence, energy and pleasure…
In the Mediterranean, people know how to mix and match a salad in no time, as long as the vegetables are fresh and crunchy and herbs are aromatic …
Tabbouleh typically comes to mind when thinking of cool salads, with its little bits and pieces of veggies, bite-sized cold and delicious little tasty squares…but what if you take out the gluten of couscous and leave in only the goodness of a vitamin- packed meal, waiting in the fridge for early noon lunches, when the sun is scorching hot but the shade is thick and inviting?
This recipe is the perfect example of such a salad that ends up a special treat.
The walnuts bring in their super antioxidant powers…and the pomegranate molasses, a delicious addition, a vitamin bomb under the perfect disguise of the richest indulgence…
1 red onion, finely chopped
150 g cherry tomatoes, quartered
½ cucumber, deseeded and finely chopped
1 sweet red pepper, deseeded and finely chopped
2 handfuls finely chopped parsley
5-6 mint leaves
juice of 1/2 a fresh lemon
2 tablespoons pomegranate molasses
1-2 tablespoons olive oil
40 g walnuts, lightly crushed
freshly ground black pepper
1. Place everything except walnuts into a large serving bowl and mix together.
Season to taste.
2. Cover and leave for 20-30 minutes in the refrigerator for the flavors to develop.
3. Top with the walnuts and serve.