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Veg Stacks with Pomegranate Dressing

By OcadoLife
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…
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Time and servings

Total time
Serves 4231 kcal/serving
Prep time

Ingredients

11 total
  • 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

3 steps

  1. Step 1

    Whisk the pomegranate molasses, lemon juice, oil and chilli in a bowl; season. Toss through the sugar snaps.

  2. 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.

  3. Step 3

    To serve, spoon over any remaining dressing and scatter with basil leaves.