A barbecue at sunset with a refreshing Moroccan Leaf Salad and Pomegranate Seeds, a perfect balance to full flavoured barbecued foods
Down the hut when the sun starts to do its lava lamp thing and we have planned to have our dinner on the beach I get that good feeling vibe; this is one of my favourite times of the day. Most sane people are heading home as the chill starts to set in but as long as you bring extra clothes to layer up you can steal a good couple of hours. Hearing the waves crashing onto the shore and watching the flames of twinkly little tea lights dance in jam jars: I can’t think of a better place to be.
I used shop bought lamb kebabs but you could make your own or even barbecue a butterflied leg of lamb but I have to be more transient with my meal times due to teenage social lives. Those with teenage kids will get me.
- 1 bunch of watercress
- 1 bunch of parsley, chopped
- 1 bunch of mint, chopped
- 1 pomegranate
- handful of shelled Pistachios
- 1 orange
- 2 teaspoons runny honey
- 2 tablespoons cider vinegar
- salt and pepper
- Pomegranate molasses (optional)
- On a large plate or bowl place the watercress and herbs and lightly toss. Scatter over the pistachios and seeds (cut pomegranate in half and bash with a wooden spoon to remove seeds). Make the dressing by mixing together the juice of the orange, honey, cider vinegar and finally the salt and pepper. When ready to serve, pour over.
- If you have it, lightly trickle pomegranate molasses over the finished salad in a Jackson Pollock fashion. If you don't have it then up the honey in the dressing a bit.
- I served this with pitta breads, grated carrot, crumbled feta cheese and the lamb kebabs but you could miss out the lamb altogether should you wish; I don't have a problem with that.
- Mint tea sounds nice to have afterwards doesn't it but more likely to be another cold beer.