Little Gem, Tomato, and Pomegranate Salad​

sainsburymagazine.co.uk
serves 4-6
A real beauty of a salad, with a Middle Eastern-inspired tahini dressing and a burst of color and crunch from pomegranate seeds.
​Ingredients

• 1 tbsp sunflower seeds
• 4 Little Gem lettuces, quartered
• 1 pack cherry tomatoes, halved
• 60g pomegranate seeds
• 3 tbsp tahini, stirred
• 100g Greek-style natural yogurt
• juice of 1⁄2 lemon
• 1-2 tbsp extra-virgin olive oil, to serve

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Preparation​​​

1. Toast the sunflower seeds in a small nonstick frying pan for 2-3 minutes. Tip into a bowl.
2. Put the Little Gem lettuce quarters onto a serving dish. Scatter the cherry tomatoes and pomegranate seeds over the top.
3. Mix the tahini, yogurt and lemon juice in a small bowl. Season with a pinch of salt. Add 4-5 tablespoons of water to help loosen the dressing and whisk together until smooth. Spoon half the dressing over the salad. Scatter on the sunflower seeds and drizzle with olive oil. Serve immediately with the remaining dressing in a bowl to add as you eat.

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