Turkish Pomegranate Molasses Salad Dressing Recipes

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MEDITERRANEAN FETA SALAD WITH POMEGRANATE DRESSING



Mediterranean feta salad with pomegranate dressing image

Middle Eastern pomegranate molasses gives this salad a delicious tang

Provided by Jennifer Joyce

Categories     Buffet, Side dish

Time 40m

Number Of Ingredients 13

2 red peppers
3medium aubergines , cut into chunks, or 15 small, halved
6 tbsp extra-virgin olive oil
tsp cinnamon
200g green bean , blanched (use frozen if you can)
1 small red onion , sliced into half moons
200g feta cheese , drained and crumbled
seeds 1 pomegranate
handful parsley , roughly chopped
1 small garlic clove , crushed
1 tbsp lemon juice
2 tbsp pomegranate molasses
5 tbsp extra-virgin olive oil

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
  • Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
  • Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

Nutrition Facts : Calories 258 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 6 grams protein, Sodium 0.94 milligram of sodium

TOMATO AND MINT SALAD WITH POMEGRANATE DRESSING



Tomato and Mint Salad with Pomegranate Dressing image

Provided by Engin Akin

Categories     Fruit     Herb     Onion     Pepper     Tomato     Vegetable     Side     No-Cook     Vegetarian     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 1/4 pounds plum tomatoes, halved, seeded, cut into 1/2-inch cubes
1 cup diced seeded fresh Anaheim chiles*
1 cup diced seeded peeled cucumber
1 cup fresh mint leaves
3/4 cup chopped green onions
1/2 cup walnut pieces
1 jalapeño chile, seeded, diced
3 tablespoons chopped fresh Italian parsley
1/4 cup pomegranate molasses**
2 tablespoons extra-virgin olive oil
*Also known as California chiles; available at many supermarkets and at Latin markets.
**A pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com

Steps:

  • Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.

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