SERVES 4. HANDS ON TIME: 20 MINUTES. TOTAL TIME: 25 MINUTES.
This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers. The traditional dish is thought to be originally from Aleppo, Syria, but is now used across the region. Here, we bring all of those flavors to this salad with a modern twist over a bed of arugula. Try it with our Shish Tawook (p. 51) or grilled halloumi slices.
⅓ cup unsalted walnuts ½ tsp coriander seeds ½ tsp ground cumin 1 lemon, juiced 1 tbsp pomegranate molasses or balsamic reduction 1 tsp sea salt ⅓ cup extra-virgin olive oil 1 cup cherry tomatoes 1 bell pepper, cut into 1-inch pieces 5 cups arugula
4 metal or wooden skewers (soaked if using wooden)
1. Preheat a greased grill to medium-high.
2. Prepare dressing: Heat a small skillet on medium. Add walnuts and toast for 2 to 3 minutes. Add coriander seeds for 1 minute, until slightly brown. Add cumin for an additional 1 minute, turn off heat and transfer to a mortar and pestle. Grind all ingredients together coarsely, keeping walnut pieces around ¼ inch in size. (Alternatively, add all ingredients to a food processor and pulse 5 to 6 times.)
3. In a small bowl, whisk together lemon juice, pomegranate molasses and salt. Drizzle in oil slowly as you whisk, until combined and thickened. Whisk in the spicewalnut mixture to oil mixture. Set aside.
4. Prepare veggies: Stack tomatoes and bell pepper on skewers. Add skewers to grill and cook for 2 to 3 minutes per side, until grill marked but not yet tender. Set aside to cool. (NOTE: You are looking for a hint of smoky flavor but want to keep them somewhat crisp.)
5. Spread arugula on a serving platter and place skewers on top. (Or, remove tomatoes and peppers from skewers and scatter over the arugula.) Drizzle dressing over salad.
PER SERVING (¼ of recipe): Calories: 259, Total Fat: 24 g, Sat. Fat: 3 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 6 g, Carbs: 9 g, Fiber: 3 g, Sugars: 5 g, Protein: 3 g, Sodium: 493 mg, Cholesterol: 0 mg