Ingredients
- 500 g carrots peeled and chopped into 2 cm pieces
- 3 plump garlic cloves unpeeled
- 3 tbsps fresh coriander leaves
- 3 tbsps flat leaf parsley leaves
- 1 tsp ground paprika
- 1 tsp ground cumin
- 2 tbsps white wine vinegar
- 2 tbsps olive oil
- 2 tbsps pomegranate molasses
- 1 tsp sea salt
- pinch cayenne pepper
- 150 g pitted green olives roughly chopped
- 100g seeds from one pomegranate
- 200 g fresh ricotta cheese
- 50 g toasted flaked almonds
Servings:
Instructions
- Put the carrots and garlic cloves in a large saucepan, cover with cold water and bring to the boil over a high heat. Reduce the heat to medium low, cover and simmer for 13 minutes or until the carrots are just tender. Drain and rinse under cold water, then drain again.
- Peel and finely chop the garlic cloves, then place in a small bowl. Add the coriander, parsley, paprika, cumin, vinegar, olive oil, pomegranate molasses, salt and cayenne pepper and mix well until smooth.
- Put the cooked carrots, olives and pomegranate seeds into a large serving bowl.
- Drop spoonfuls of the ricotta onto the salad and drizzle with the dressing. Sprinkle with the flaked almonds before serving.
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