Pomegranate and Mint Dressing
Use this dressing with butterflied and barbecued leg of lamb, tomato salads, roasted peppers or over grilled eggplant.
3 tablespoons pomegranate molasses
1 tablespoon lemon juice
1 clove garlic, crushed
¼ teaspoon sugar
4 tablespoons olive oil
2 tablespoons mint, chopped
sea salt and freshly ground pepper
Whisk the pomegranate molasses, lemon juice, garlic, sugar and the olive oil together. Add the mint and season well.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!