This gorgeous autumnal salad is one of those versatile recipes that has it all – sweet and sour flavours, texture and a fresh herby zing. It’s perfect on its own, as part of a mezze table, piled atop a bowl of creamy hummus or served as part of a sabich open sandwich (pictured above) or with a vegetarian Greek souvlaki.
2 large carrots, unpeeled and grated
1 small red cabbage, finely sliced
2 small red onions, finely chopped
1 large clove of garlic, finely chopped
1 red chilli (medium heat), finely chopped
1 large orange, peel and membranes removed, roughly chopped
A handful of slivered almonds
20g flat leaf parsley, finely chopped
30g mint leaves, picked and finely chopped (retain 10g for garnishing)
2-4 tbsp pomegranate molasses
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
Sea salt and freshly ground pepper
Pomegranate arils, for garnishing
How I make it
Place all the ingredients into a large bowl and combine.
Garnish with mint leaves and pomegranate arils and serve at room temperature.