Pomegranate salad with a saffron tahini dressing recipe | delicious. magazine
Vibrant Middle Eastern winter salad with sweet potatoes, pomegranate, mint, and a saffron tahini dressing—easy and delicious. Serves 6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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
- For the dressing
- Pinch of saffron
- 50g tahini (sesame seed paste)
- Juice of 1 large lemon
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