Prep. Time: 10 min - Cook Time: 6 min - Total Time: 16 min - Yield: 2 servings
Ingredients
Salad:
¼ cup raw almonds
½ cup mint leaves, washed
½ cup basil leaves, washed
½ cup parsley leaves, washed
¼ cup dill leaves, washed
¼ coriander leaves, washed
20 g. melted butter
1 cup pomegranate seeds
100 g. chechil cheese
Dressing:
2 tbsp. date syrup
1 tbsp. olive oil
1 tbsp. lime juice
Instructions
Place the butter in a saucepan over medium heat. Add the almonds and let it cook for 6 minutes. Remove the almonds with a spoon and set aside the butter.
Place the dressing ingredients in the butter in a bowl. Add a pinch of salt and pepper and mix.
In a large serving bowl, combine the salad ingredients.
Drizzle the dressing over the salad and enjoy J
Good to know!
You can also use mozzarella cheese