Pomegranite and Mint Potato Salad
1 1/2 pounds potatoes, peeled, boiled and diced
3/4 cup yellow peas (Chana dal), soaked overnight and boiled until tender
1/2 cup of fresh pomegranate seed
4 tablespoons chopped fresh mint leaves
1 red onion diced
1 cup of cherry tomatoes, halved
Lemon Honey Dressing
3 tablespoons freshly squeezed lemon juice
2 teaspoons of honey
3 tablespoons of extra-virgin olive oil
Salt, to taste
1/2 teaspoon dried red pepper flakes
2 teaspoons cumin seeds, toasted and coarsely ground
1. Whisk together all the ingredients for the lemon- honey dressing in a small bowl until well blended. Set aside.
2. Mix together the potatoes, yellow split peas, 1/4 cup of the pomegranate seeds, mint onion, and tomatoes in a large mixing bowl. Pour on the lemon- honey dressing and toss gently.
3. Transfer to a glass serving bowl and sprinkle on the remaining 1/4 cup of pomegranate seeds. Serve chilled.
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