- 75g (3oz) baby leaf salad
- 2 cooked beetroot, cut into wedges
- 75g (3oz) soft goat’s cheese, crumbled
- 1 pomegranate, seeds removed
Put the baby leaf salad and beetroot in a bowl and mix well.
Place in a serving bowl and scatter over the goat’s cheese and pomegranate seeds and drizzle over the pomegranate molasses.