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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.