Rocca salad
Products used in this recipe
Ingredients
Salad
- Rocca
- 1/2 White Onion
- 30 gMushroom
- 30g Tomato
- beet root
- 200 g nabulsi cheese cubes
- Pine nuts
- 1 tbps olive oil
- 1 tbsp Pomergranate molasses
- sumac
- lemon juice
How it's made!
- 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.
- In a mixing bowl, combine the rocca, white onion, mushroom, tomato, and boiled beetroot. Toss gently to combine.
- Add the cubed nabulsi cheese to the salad.
- 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.
- Sprinkle some sumac over the salad and top with toasted pine nuts.
- 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
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