Beetroot and Ricotta Salad with Pomegranate Molasses Recipe

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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

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

2. Serve immediately with crusty brown bread.