Middle Eastern · Lunch
Peppery Arugula Salad with Pomegranate
Vegetable Rocca Walnut Salad
Levantine peppery rocket salad with sumac, pomegranate, walnut, and aged labneh shavings, dressed with lemon, olive oil, and a hint of cumin.
$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
14gProtein
28gFat
22gCarbs
8gSugar
4gFiber
520mgSodium
10mgChol
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Instructions
1
Prep
Thinly slice 60g red onion. Chop 40g flat-leaf parsley and 20g mint leaves. Slice 200g aged labneh into 1cm rounds. Whisk together 40ml olive oil, 30ml lemon juice, 20ml pomegranate molasses, 2 grated garlic cloves, 1.5 tsp sumac, 0.5 tsp cumin, 0.5 tsp Aleppo pepper, and 0.5 tsp salt until emulsified.
2
Toast
Heat a dry pan over medium for 1 minute. Add 60g walnut halves and toast for 3 minutes, shaking every 30 seconds, until fragrant and lightly darkened. Tip onto a board and roughly chop.
3
Build
Toss 160g arugula, sliced red onion, parsley, and mint in a large bowl. Pour two-thirds of the dressing over and toss for 20 seconds until evenly coated.
4
Plate
Divide dressed leaves between two plates, mounding evenly. Lay labneh rounds in a single layer over the top of each. Drizzle remaining dressing across both plates. Scatter toasted walnuts and 60g pomegranate seeds over, dust with finishing sumac, and serve each with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) labneh
- 160g (5.7 oz) arugula
- 60g (2.1 oz) red onion
- 40g (1.4 oz) flat-leaf parsley
- 20g (small handful) fresh mint
- 60g (2.1 oz) walnut halves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 30ml (2 tbsp) lemon juice
- 20ml (1.3 tbsp) pomegranate molasses
- 2 garlic cloves
- 1.5 tsp sumac
- 0.5 tsp ground cumin
- 0.5 tsp Aleppo pepper
- 0.5 tsp fine sea salt
- 60g (2.1 oz) pomegranate seeds
- 2 lemon wedges