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- Veg Stacks with Pomegranate Dressing…

Veg Stacks with Pomegranate Dressing
Prep time:
Cook time:
Serves: 4
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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.
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