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Veg Stacks with Pomegranate Dressing

Veg Stacks with Pomegranate Dressing

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

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 Christmas starter ideas? Look no further.
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  • 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.)


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.

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