Spinach and pomegranate salad

Spinach and pomegranate salad

Ispanak nar salatas─▒

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

This lovely salad, speckled with ruby-red pomegranate seeds among the green spinach and golden pine nuts, complements chicken, meat or fish perfectly. It also makes a delicious starter or meze dish.

Ingredients

Quantity Ingredient
250g fresh spinach
4 tablespoons pine nuts
1/2 pomegranate, seeds removed

Dressing

Quantity Ingredient
1 tablespoon lemon juice
1 tablespoon olive oil
freshly ground black pepper
salt

Method

  1. Wash the spinach thoroughly and remove any thick pieces of stalk. Pat dry with paper towels and place in a serving bowl. Gently toast the pine nuts in a dry pan until golden (watch carefully as they burn easily).
  2. Tip the pine nuts into the bowl with the spinach and add the pomegranate seeds. Whisk the lemon juice and oil together with a little salt and pepper to taste. Drizzle over the salad. Toss together and serve.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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