Pomegranate salad with a saffron tahini dressing recipe


  1. 900g (about 2 large) sweet potatoes, cut into 2cm cubes
  2. 1 tbsp olive oil
  3. 175g watercress
  4. 1 pomegranate, halved and seeds removed
  5. 75g pumpkin seeds, toasted
  6. Bunch of spring onions, thinly sliced
  7. 150g goats cheese, crumbled
  8. Handful fresh mint leaves, finely shredded

For the dressing

  1. Pinch of saffron
  2. 50g tahini (sesame seed paste)
  3. Juice of 1 large lemon


  1. 1. Preheat the oven to 200C/ fan180C/ gas 6. Put the sweet potatoes in a roasting tin, drizzle with the oil and season. Roast for 20-25 minutes, tossing halfway. Cool.
  2. 2. Meanwhile, soften the saffron in 2 tablespoons of boiling water, then cool. Put into a bowl with the tahini and lemon juice and whisk to a creamy consistency. Season.
  3. 3. Put the sweet potato in a bowl with the remaining ingredients. Drizzle over the dressing and serve.

Nutritional info
Per serving: 374kcals, 19.8g fat (6.6g saturated), 13.3g protein, 38.1g carbs, 12.1g sugar, 0.6g salt

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