Broccoli And Courgette Salad With Sumac And Pomegranate Molasses
  • 370 g broccoli florets
  • 700 g large courgettes
  • 40 g toasted pinenuts
  • 1 teaspoon Sumac
  • 2 tablespoon pomegranate molasses
  • 3 tablespoon extra virgin olive oil
  • salt and pepper to taste
For the salad
  1. Place the broccoli florets into boiling water and cook for 5 minutes or until the stalks are just soft. Drain and set aside
  2. Slice the courgettes lengthways into thin slices, using a cheese parer makes this easy. Heat a griddle or frying pan over a medium to high heat and place the courgettes singly in the pan. Turn once the courgettes are browned on one side and repeat for the other side. Remove, place flat on kitchen paper and repeat until all the courgettes are griddled. Sprinkle with a pinch of salt
For the dressing
  1. For the dressing mix together the olive oil, pomegranate molasses and ½ teaspoon of the sumac
For the salad
  1. Layer the broccoli and courgettes, sprinkle with the pine nuts and pour over the dressing. Sprinkle with the remainder of the sumac and serve
Recipe by Glamorous at