Farm-to-table
Rocca salad

1. Begin by preparing all the ingredients. Wash and dry the rocca leaves, then chop them roughly. Slice the white onion thinly, dice the tomato, and slice the boiled beetroot.
2. In a mixing bowl, combine the rocca, white onion, mushroom, tomato, and boiled beetroot. Toss gently to combine.
3. Add the cubed nabulsi cheese to the salad.
4. In a small mixing bowl, whisk together the olive oil, pomegranate molasses, and lemon juice. Drizzle the dressing over the salad and toss gently to coat everything evenly.
5. Sprinkle some sumac over the salad and top with toasted pine nuts.
6. Serve the Rocca Salad chilled or at room temperature. It can be enjoyed as a light lunch or as a side dish to accompany a main meal.

Enjoy your delicious and healthy Rocca Salad