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Post by Cherry on Jan 11, 2018 6:54:16 GMT
75 g (1/2 cup pistachio nuts chopped
2 large beetroot, peeled
2 tablespoons extra virgin olive oil
60 ml (1/4 cup) pomegranate molasses
2 teaspoons rose water (optional)
Juice of 1 lemon
1 bunch chives, chopped
1/2 bunch mint, leaves chopped
1/2 bunch flatleaf (Italian) parsley, leaves chopped
1/2 bunch dill, fronds chopped
Seeds from 1 pomegranate
Toast the pistachio nuts for 5-10 minutes in a 160 deg C (gas 2-3) oven or in a frying pan until lightly coloured and fragrant. Allow to cool. Grate the beetroot into a bowl. Make the dressing by mixing together the olive oil, pomegranate molasses rose water and lemon juice in a small bowl or jar, then pour over the beetroot and stir through. Just before serving, toss through the chopped herbs, pistachio nuts and pomegranate speeds.
Serves 8-10
The book is called ‘Monday Morning Cooking Club, The Feast Goes On’ and is an Australian book, with a foreword by Yotam Ottolenghi.
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Post by SueA on Jan 11, 2018 9:04:04 GMT
Is that a 'typo' Cherry? Do you mean 5-10 minutes not 5-10 intestine? It sounds light & tasty but pomegranate molasses might be difficult to get hold of near me, I'm sure I've seen it in some bigger supermarkets & deli shops though.
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Post by Cherry on Jan 12, 2018 2:17:15 GMT
Thank you SueA. The I-pad keeps correcting me to whatever it thinks is right. I should be able to get the ingredients in Cambridge in the middle-eastern store.
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