Name: Parsley and pomegranate salad
Total time: 15 min
Yield: Serves 4 as a side
Ingredients: a large bunch flat-leaf parsley, leaves picked; 90g rocket; 1 long shallot, peeled and thinly sliced into rings; 50g pomegranate seeds; 2 tbsp extra-virgin olive oil; 3 tbsp pomegranate molasses; 1 lemon, juiced

A round white serving plate of green leaves and red pomegranate seeds, sat on a folded piece of white linen

a large bunch flat-leaf parsley
leaves picked
90g rocket
1 long shallot
peeled and thinly sliced into rings
50g pomegranate seeds

DRESSING

2 tbsp extra-virgin olive oil
3 tbsp pomegranate molasses
1 lemon
juiced

Method

step 1
Make the dressing by whisking together the oil, molasses and lemon juice with a little seasoning.
step 2
Fill a large bowl with iced water and add the parsley leaves, rocket and shallot rings. This will make them fresh, vibrant and crunchy. Leave for 10 minutes, then drain really well.
step 3
Tip the drained salad into a bowl and toss with the dressing, then tip onto a serving plate and scatter with the pomegranate seeds to serve.