Burrata, Harissa Chickpeas, Sprouts & Pomegranate Molasses Chopped Salad

Burrata, Harissa Chickpeas, Sprouts & Pomegranate Molasses Chopped Salad

Enjoy a vibrant and flavourful meal with our Burrata, Harissa Chickpeas, Sprouts, and Pomegranate Molasses Chopped Salad. This dish combines creamy burrata with spicy roasted chickpeas and fresh sprouts, all drizzled with a sweet and tangy pomegranate molasses dressing. Perfect for a refreshing lunch or dinner!

Serves 1

Ingredients:

Salad:

1 baby gem lettuce

6 Brussels sprouts, thinly sliced

2 handfuls fresh herbs (I used parsley, mint leaves + coriander)

1/2 avocado, chopped

1 Handful chopped pistachios

1/2 a ball of burrata, sliced

Roasted Chickpeas (enough for 2):

200g chickpeas

2 tbsp olive oil

1 tsp harissa paste

Pinch of salt

Dressing:

3 tbsp extra virgin olive oil

1 tbsp sesame oil

2 tbsp apple cider vinegar

1 tbsp sherry vinegar

2 tbsp pomegranate molasses

Zest of 1 lime + juice of 1/2

Salt + pepper

Instructions:

1. Set oven to 180°C (350°F).

2. Add chickpeas, olive oil, harissa paste, and a pinch of salt to a baking tray. Toss together until evenly coated. Bake for 25 minutes or until crispy.

3. In a bowl, mix together extra virgin olive oil, sesame oil, apple cider vinegar, sherry vinegar, pomegranate molasses, lime zest, and lime juice. Taste and adjust seasoning with salt and pepper as needed.

4. On a chopping board, roughly chop baby gem lettuce, fresh herbs, and sliced Brussels sprouts. Add to a large bowl along with chopped avocado, roasted chickpeas, and pistachios. Mix in the dressing until everything is well coated.

5. Plate the salad and top with sliced burrata. Drizzle with extra olive oil and sprinkle with lime zest. Eat straight away!

This salad is all about crunch, flavour, and a touch of creaminess from the burrata. The roasted chickpeas add texture and a punch of spice, and if you enjoyed this one, find my other salad recipes.