Pomegranate and Mint Dressing
Use this dressing with butterflied and barbecued leg of lamb, tomato salads, roasted peppers or over grilled eggplant.
3 tablespoons pomegranate molasses
1 tablespoon lemon juice
1 clove garlic, crushed
¼ teaspoon sugar
4 tablespoons olive oil
2 tablespoons mint, chopped
sea salt and freshly ground pepper
Whisk the pomegranate molasses, lemon juice, garlic, sugar and the olive oil together. Add the mint and season well.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.