Pomegranate and Mozzarella Salad with a Chilli, Mint and Parsley Dressing

1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in Under 15 Mins

Print
Login to save to your favourites!

Ingredients

2 balls vegetarian mozzarella, torn into 8 pieces
100g Ruby Red pomegranate seeds
small bunch of flat leaf parsley, roughly chopped
small bunch of mint, roughly chopped
1 red chilli deseeded and finely chopped
2 tbsp extra virgin olive oil
sea salt
freshly ground black pepper

How To Cook

Arrange the mozzarella on a serving plate. In a small bowl, mix the pomegranate seeds together with the chopped parsley, mint, chilli and olive oil.
Drizzle the dressing all over the mozzarella, season to taste and serve with a fresh French stick or toasted ciabatta. Perfect accompanied with a glass of chilled dry white wine.

www.rubyredpomegranates.com

Comments

1 person has helped to review this recipe.

Posted by sablebombe on January 19, 2012

This is a great starter for the Xmas lunch. No cooking, easy can be prepared in advance and kept chilled! The pomegranate gives it a festive colour. Usually, I do mozzarella, fig and proscuitto on leaves to start - but this is a better alternative which would suit both veggies and non…!!! I would still use some leaves for a bit more oommphhh!

You must sign in or register to leave a comment.

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.