- Ingredients
- walnuts
- 50 gram
- golden caster sugar
- 1 tablespoon
- lamb's lettuce
- 70 gram
- red onions
- 2
- pomegranate seeds
- 150 gram
- mint leaves
- 2 tablespoon
- orange juice
- 2 tablespoon
- olive oil (extra vergine)
- 1 teaspoon
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 2 minutes
- This recipe:
- Serves:
- 4
- Comment:
- vegetarian
- Viewed:
- 1241 times
- Saved:
- 132 times
- Printed:
- 0 times
- Sent:
- 0 times
- This recipe by:
- petra
No picture available
pomegranate and crunchy walnut salad
Ingredients
| walnuts | 50 gram | (halved) |
| golden caster sugar | 1 tablespoon | |
| lamb's lettuce | 70 gram | |
| red onions | 2 | (finely chopped) |
| pomegranate seeds | 150 gram | |
| mint leaves | 2 tablespoon | (chopped) |
| orange juice | 2 tablespoon | (fresh) |
| olive oil (extra vergine) | 1 teaspoon |
Preparation
- Place the walnuts and sugar in a small, heavy-based saucepan. Place over a high heat for 1 to 2 minutes until the sugar has melted to form a caramel. Remove from the heat and stir to roughly coat the walnuts in the caramel. Tip out onto a chopping board and leave to cool.
- Place the lettuce and onions on a large platter. Scatter the pomegranate seeds over the salad.
- Mix the mint, orange juice and oil, and season to taste with salt and pepper. Pour over the leaves. Using a sharp knife, very roughly chop the cooled walnugs into large pieces. Scatter over the salad and serve immediately.
- 0 comments to this recipe. Log in to add a comment.