Pomegranate salad with a saffron tahini dressing recipe
Vibrant Middle Eastern winter salad with sweet potatoes, pomegranate, mint, and a saffron tahini dressing—easy and delicious. Serves 6.
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Kitchen scale
- Kettle
- Saucepan
- Serving bowl
- Spoon
- Baking sheet
Ingredients
- 900g (about 2 large) sweet potatoes, cut into 2cm cubes
- 1 tbsp olive oil
- 175g watercress
- 1 pomegranate, halved and seeds removed
- 75g pumpkin seeds, toasted
- Bunch of spring onions, thinly sliced
- 150g goat’s cheese, crumbled
- Handful fresh mint leaves, finely shredded
- Pinch of saffron
- 50g tahini (sesame seed paste)
- Juice of 1 large lemon
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