During the long hot summer months, its’s so divine to tuck into lovely light salads and simple BBQ dishes. Seasonal fruit is often a joy to sling, bursting with flavour and often with a lovely sweet-sour tang; peaches, nectarines, blueberries and in this case tart tangy blackberries. Like an old married couple, they go hand in hand with the pomegranate molasses. The flavours together are incredible and make this such a winning salad. This makes a wicked little lunch for two or a fabulous side for four, with something delicious like a piece grilled fish or chicken kebab.
Method
- To make the dressing, whisk together the pomegranate molasses, olive oil, lemon juice and a good pinch of salt.
- Divide the lettuce between two serving plates and arrange the blackberries, tomatoes, beetroot and apple over both plates. Spoon over the dressing and scatter over the mint and pecans. Grab a fork and tuck in.
Ingredients
Serves 2
2 tbsp pomegranate molasses
1 tbsp olive oil
The juice of ½ a lemon
60g mixed lettuce leaves
200g blackberries
150g cherry tomatoes, halved
100g cooked beetroot, cut into bit sized pieces
1 apple, cored and finely sliced into matchsticks
A small handful of mint leaves
30g pecan nuts
Salt
