SaladThai
Thai Escarole & Pomegranate Salad
Crisp escarole and rice with a sweet-savoury Thai dressing, jewelled with pomegranate.
15 min 2 servings
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Ingredients
For 2 servings
- 300 g escarole, chopped
- 185 g cooked rice
- 100 g pomegranate seeds
- 1 piece red chilli, thinly sliced
- 1 piece garlic clove, minced
- 30 g soy sauce
- 30 g lime juice
- 20 g maple syrup
- 14 g sesame oil
- Black sesame seeds, to garnish
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 200 kcal
- Protein
- 5 g
- Carbs
- 29 g
- Fat
- 7 g
Allergens: Sesame, Soya, gluten, sesame, soy
Estimated from ingredient data.
Method
Whisk the soy sauce, lime juice, maple syrup and sesame oil into a dressing.
Combine the escarole, cooked rice, chilli and garlic in a large bowl and season.
Pour over the dressing and toss until evenly coated.
Finish with pomegranate and black sesame seeds.
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