Cretan winter salad

Ingredients for 4 servings:

• ½ head of lettuce
• 150 g spinach, fresh
• 200 g cherry tomatoes
• ½ pomegranate
• 50 g Parmesan
• 30 g brittle (sesame brittle)
• 50 ml olive oil
• 75 ml balsamic vinegar, white
• 50 ml lemon juice
• 1 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp mustard
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Green salad with pomegranate, parmesan and sesame

Wash the lettuce and fresh spinach, spin dry, and tear into bite-sized pieces. Trim any thick spinach stems beforehand. Halve the cherry tomatoes, then quarter them, and toss with the salad. Place everything in a serving bowl. For the dressing, mix all the ingredients together and drizzle over the salad just before serving. Grate the Parmesan cheese into small slices. Deseed the pomegranate. Break the sesame brittle into smaller pieces. Arrange everything on top of the salad. Tips: The salad looks best when combined with a variety of red and green leaf lettuces and the fresh spinach. If you have enough time, it’s worth breaking the sesame brittle into small pieces and caramelizing/roasting it on a baking sheet lined with baking paper in the oven, then topping the salad. The quantities can be adjusted according to individual taste. The salad is vegan without the Parmesan cheese. 300 kcal per serving.