ANGELA GRAY

Garden Salad

Ingredients
4 handfuls mixed leaves
1/8 red onion, thinly sliced
A few sugar snap peas or asparagus, sliced thin
Small piece of cucumber, peeled
Olive oil
1 fat clove garlic, sliced thinly

Dressing
1 teaspoon pomegranate molasses
1 teaspoon honey
juice of ¼ orange
1 teaspoon olive oil
Chopped parsley

Method
Place the leaves in a bowl, cover with cold water and place in the fridge until required- this will perk up the leaves.

Place the onion slices in a small bowl and cover with water to dissolve out some of the harshness.

Place the sugar peas, asparagus and cucumber pieces in with the salad leaves.

Heat a little olive oil in a small pan, add the slices of garlic and cook on both sides until golden, drain on kitchen paper.

Make the dressing by mixing all ingredients together- adjust to suit your taste- if you like it sharper add a little more pomegranate, or honey for a sweeter finish.

To serve, drain the salad well, pat dry, then layer in a small serving bowl or plate. Sprinkle over the garlic pieces and drizzle the dressing over.