Beetroot and Ricotta Salad with Pomegranate Molasses Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Total Time:

00:00

Prep:

00:10

Cooking:

00:00

Nutrition per portion

RDA
Calories 171 kCal 9%
Fat 11g 16%
  -  Saturates 3g 15%

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

Method

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

  • Serve immediately with crusty brown bread.

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