By Teresa Cutter
What's great about it
This is quite a simple and addictive salad. Once you start eating it - you can't stop because it's so delicious. I love making it for my dinner and serve any leftovers for lunch the next day.
Studies show the health benefits from following a diet rich in vegetables and wholefoods include weight loss, diabetes control, lowered insulin secretion and a reduced risk for diabetes, cardiovascular disease and high blood pressure. Vegetables and whole foods are low in calories yet still fill you up, providing your body with nutrient-dense macro- and micronutrients so you can function at an optimum level.
2 Lebanese / Persian cucumbers, sliced
60 g baby spinach leaves
2 capsicum, chopped
3 spring onions, sliced
250g cherry tomato, halved
1 bunch parsley, chopped
1 bunch mint, chopped
60 g toasted pine nuts
1 teaspoon sumac
generous pinch of flaked sea salt
Greek yoghurt or goats feta to serve
2 tablespoons pomegranate molasses
2 tablespoons cold pressed olive oil or flaxseed oil
COMBINE cucumber, spinach, capsicum, tomato, spring onion, parsley, mint, sumac, half of the pine nuts and salt into a large bowl.
MIX the dressing ingredients in a separate small bowl, it sould be lovely lemony and tangy.
POUR the dressing over the salad and toss through.
SPREAD yoghurt onto the base of a serving platter or alternatively you can use feta over the top to serve.
PILE over the salad and top with more pine nuts.
SERVE with a side of lavosh or toasted flatbread and feta if your're not using yoghurt.
EMBSLISHMENTS: ADD the seeds of one pomegranate.
Notes and Inspiration
ADD roasted walnuts or toasted macadamias in place of the pine nuts.
Pomegranate molasses is actually a concentrated form of pomegranate juice made by reducing the juice of from pomegranates to form a thick, dark red liquid. You can get it from most Middle Eastern Grocers or gourmet fruit + veggie shops.
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