Leafy salad with ricotta and pomegranate

By admin
26 March 2013

Pomegranate is gaining popularity in salads and juices - and what a beautiful addition it is

Serves 4

Preparation time: 5 min

Cooking time: 5 min

300 g ricotta cheese

splash of lemon juice

2 garlic cloves, crushed

5 baby carrots, peeled

4 handfuls of mixed salad leaves

30 ml (2 T) olive oil

salt and pepper

2 pomegranates, seeds only

1 Put the ricotta in a bowl, squeeze the lemon juice over and scatter the garlic on top.

2 Blanch the carrots in boiling water for 5 minutes then refresh under cold running water.

3 Toss the salad leaves in a large bowl with the olive oil, salt and pepper.

4 Crumble the ricotta cheese over the leaves and scatter the pomegranate seeds on top. Serve immediately.

- Hope Malau

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