Celebrity chef

Adrian Daniel

Adrian is co-owner of the renowned Gate vegetarian restaurant in London.

Serves 6

Pomegranate salad with a saffron tahini dressing recipe

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Takes 10 minutes to make, 20-25 minutes in the oven, plus cooling

900g (about 2 large) sweet potatoes, cut into 2cm cubes
1 tbsp olive oil
175g watercress
1 pomegranate, halved and seeds removed
75g pumpkin seeds, toasted
Bunch of spring onions, thinly sliced
150g goat’s cheese, crumbled
Handful fresh mint leaves, finely shredded
For the dressing
Pinch of saffron
50g tahini (sesame seed paste)
Juice of 1 large lemon

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1. Preheat the oven to 200°C/ fan180°C/ gas 6. Put the sweet potatoes in a roasting tin, drizzle with the oil and season. Roast for 20-25 minutes, tossing halfway. Cool.
2. Meanwhile, soften the saffron in 2 tablespoons of boiling water, then cool. Put into a bowl with the tahini and lemon juice and whisk to a creamy consistency. Season.
3. Put the sweet potato in a bowl with the remaining ingredients. Drizzle over the dressing and serve.

Nutritional info

Per serving: 374kcals, 19.8g fat (6.6g saturated), 13.3g protein, 38.1g carbs, 12.1g sugar, 0.6g salt

Wine Recommendation

Try a sprightly, aromatic New Zealand Sauvignon Blanc, served very cold, or an off-dry Riesling.

Pomegranate salad with a saffron tahini dressing recipe

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