Ingredients

• 250g of beetroot in a can
• 250g of mixed fresh cherry tomatoes
• 20g Labna or your choice or
• Persian feta or
• ¼ Large avocado for a dairy free option
• handful pistachio nuts – chopped
• (or alternatively you can use my dukkah )
• Generous pinch of ground black pepper
• Fresh pomegranate jewels
• Pomegranate Dressing
• 3 tablespoons pomegranate molasses
• Juice from 1/2 lemon
• 60 ml cold pressed olive oil

Method

1. Cut beetroot in half and leave a few whole if they are smaller
2. Cut tomatoes in half
3. Arrange onto a serving platter or large bowl along with wild rocket leaves
4. Arrange over the labna then pistachio
5. Drizzle over the combined dressing just before serving

Dressing Method

1. Combine all the dressing ingredients until creamy
2. Taste and adjust if needed.
3. Store in a screw top jar in the fridge for a few hours

A Note from Em

An idea that goes great with this dish is llightly seared salmon. Simply marinate the salmon with fresh lime juice, olive oil and chia seeds. Then lightly sear it in a grill pan and cut into strips and place on top of the salad.