Pomegranate salad with a saffron tahini dressing

Pomegranate salad with a saffron tahini dressing

A vibrant Middle Eastern-inspired winter salad recipe made with sweet potatoes, pomegranate and mint with a saffron dressing.

Pomegranate salad with a saffron tahini dressing

  • Serves icon Serves 6
  • Time icon Takes 10 minutes to make, 20-25 minutes in the oven, plus cooling

A vibrant Middle Eastern-inspired winter salad recipe made with sweet potatoes, pomegranate and mint with a saffron dressing.

Nutrition: per serving

Calories
374kcals
Fat
19.8g (6.6g saturated)
Protein
13.3g
Carbohydrates
38.1g (12.1g sugar)
Salt
0.6g

Ingredients

  • 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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Method

  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.

Nutrition

Calories
374kcals
Fat
19.8g (6.6g saturated)
Protein
13.3g
Carbohydrates
38.1g (12.1g sugar)
Salt
0.6g

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