Ingredients
Cooking Instructions
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In a small pan over a medium heat, combine the sugar and water and cook until dissolved and lightly bubbling. Add the pinenuts and keep stirring until the sugar crystallises on the nuts, tip the pinenuts onto a sheet of baking paper. Season with a pinch of salt and za'atar.
2
In a jar, combine the orange juice, lemon juice, sumac, pomegranate molasses, olive oil and salt, shaking until well combined.
3
Place the salad mix in a large bowl with the prepared vegetables (radishes, cucumbers, tomatoes and capsicum) and beetroot crisps.
4
Pour the dressing over the salad and toss gently to coat. Tear the fresh mint and a handful of zaatar into the salad and top with the candied hazelnuts and a scattering of pomegranate seeds just before serving.
