Mediterranean Salad with Wheat and Pomegranate - Recipe
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Mediterranean Salad with Wheat and Pomegranate — continued
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chrysolefou.com
Mediterranean Salad with Wheat and Pomegranate
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INGREDIENTS
• --- ½ package (65g) wild arugula leaves
• --- 2 cups cooked wheat, well drained
• --- ½ cup toasted and coarsely chopped almonds
• --- ⅓ cup toasted sesame seeds
• --- ⅓ cup raisins
• --- 1 ½ cups pomegranate seeds
• --- ½ cup finely chopped parsley
• --- 3 spring onions, finely chopped
For the Dressing
• --- 4 tablespoons olive oil
• --- ¼ cup lemon juice
• --- 1 tablespoon honey
• --- 1 tablespoon mild mustard
• --- 1 teaspoon lemon zest
• --- 1 level teaspoon salt
• --- 1/3 teaspoon black pepper
METHOD
1. In a salad bowl, combine the wild arugula, cooked wheat, toasted almonds, toasted sesame seeds, raisins, pomegranate seeds, parsley, and spring onions.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, lemon zest, salt, and pepper until the dressing emulsifies.
3. Pour the dressing over the salad, toss, and serve.
