Pomegranate salad with a saffron tahini 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
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

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Alternative barbecue recipes

Barbecued vegetables with tahini dressing

Barbecue aubergine, peppers, courgettes, padron peppers and runner beans for an easy vegan feast. Serve...

Save recipe icon Save recipe icon Save recipe

Crostini recipes

White bean crostini with anchovy and lemon salsa

London’s vibrant Flat Iron Square in SE1 is home to a clutch of independent restaurants,...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Babka buns with Nutella and tahini filling

Nutella fans. Tahini enthusiasts. We see you! And we present to you these mouth-watering babka...

Save recipe icon Save recipe icon Save recipe

October seasonal recipes

Roast pumpkin with green charmoula and tahini

An impressive vegetarian traybake featuring roasted pumpkin, vibrant green charmoula and a creamy tahini dressing....

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine