This salad is so easy to throw together and would make a great addition to any weekday packed lunch.
(serves 6-8 as side dish)
1 cup cooked red rice
400g tin chickpeas
1 whole pomegranate
20g mint, chopped
30g parsley, chopped
Pomegranate Molasses Dressing:
2 tablespoons pomegranate molasses
2 tablespoon verjus (or white balsamic vinegar)
1 clove garlic (grated)
1 teaspoon whole mustard
½ teaspoon English mint sauce (from a jar)
Salt and pepper
3 tablespoons extra virgin olive oil
Combine cooked rice, chickpeas, pomegranate seeds and chopped herbs. Place all molasses dressing ingredients in an empty jar, shake well the pour over the salad ingredients. Combine well then serve.