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Pomegranate salad with a saffron tahini dressing

Pomegranate salad with a saffron tahini dressing

Easy
November 2007

Pomegranate salad with a saffron tahini dressing

Easy
November 2007

Serves 6
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.

Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.
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.
Put the sweet potato in a bowl with the remaining ingredients. Drizzle over the dressing and serve.

Method

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.
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.
Put the sweet potato in a bowl with the remaining ingredients. Drizzle over the dressing and serve.

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