Veg Stacks with Pomegranate Dressing
By OcadoLife
Published on 16 October 2023
When it comes to easy entertaining, you can’t beat these Veg Stacks with Pomegranate Dressing from chef and food writer Adam Bush. “I love having ‘picky bits’ while I cook, and here I’ve combined them into a swift taste-tingler!” says Adam. “Best of all, you can get everything prepped and covered in the fridge up to 24 hours ahead, so there’s no last-minute rushing when your guests arrive.” Use any leftover deli bits to create a colourful sharing board another day. Looking for more vegetarian recipes? Look no further.
Time and servings
14 minsTotal time
Serves 4231 kcal/serving
14 minsPrep time
Ingredients
- 3 tbsp pomegranate molasses
- 1 lemon, juiced
- 3 tbsp extra-virgin olive oil
- 1 red chilli, deseeded and finely chopped
- 200g sugar snap peas, sliced
- 1 (200g) tub slow roasted tomatoes and mozzarella, sliced
- 1 (173g) tub flame-seared artichokes, sliced
- 4 tbsp olives with garlic, pimento and jalapeño, sliced
- 1 (250g) pack cooked beetroot, sliced
- 150g sliced roasted red peppers (approx.), from a jar
- 20g basil leaves (approx.)
Method
Step 1
Whisk the pomegranate molasses, lemon juice, oil and chilli in a bowl; season. Toss through the sugar snaps.Step 2
Centre a 10 cm cookie cutter on a starter plate. Spoon in some sugar snaps, then top with ¼ of the tomatoes and mozzarella, ¼ of the artichokes, 1 tbsp olives, ¼ of the beetroot, ¼ of the red peppers and a few more sugar snaps. Remove the cutter and repeat with 3 more plates.Step 3
To serve, spoon over any remaining dressing and scatter with basil leaves.