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Beetroot and ricotta salad with pomegranate molasses recipe

Make this healthy, flavour-packed salad in only 10 minutes

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  • Serves 4

  • Prep time 10 mins

  • Skill level Easy

  • Calories 171 per serving

Ingredients

  • 15g (½oz) pumpkin seeds, toasted
  • 25g (1oz) walnut halves, toasted
  • 150g (5oz) ricotta cheese, divided into large chunks
  • 75g (3oz) pea shoots
  • 250g (9oz) pre-cooked unpickled baby beetroot (we used M&S)
  • 2tbsp pomegranate molasses

Preparation

  1. Combine all the ingredients in a bowl and drizzle with the pomegranate molasses.

  2. Serve immediately with crusty brown bread.