Pomegranate salad with a saffron tahini dressing

  • Serves 6
  • Takes 10 minutes to make, 20-25 minutes in the oven, plus cooling
  • Easy
A vibrant Middle Eastern-inspired winter salad recipe made with sweet potatoes, pomegranate and mint with a saffron dressing.

Nutritional info per serving

  • Calories374kcals
  • Fat19.8g (6.6g saturated)
  • Protein13.3g
  • Carbohydrates38.1g (12.1g sugar)
  • Salt0.6g

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  • 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


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

From November 2007

Main Ingredients:

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