Fruit salad & rosewater dressing

Fruit salad & rosewater dressing

By
From
Sugar Free
Serves
4
Cooking time
25 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
250g Yoghurt, Greek-style
4 tablespoons chopped mint, plus extra to serve
4 tablespoons pomegranate molasses
1 teaspoon rosewater
700g mixed fruit, chopped, such as persimmons, plums and figs
4 tablespoons pomegranate seeds, to serve

Method

  1. Mix the yoghurt and mint together, cover and chill. Meanwhile, for the dressing, whisk together the pomegranate molasses and rosewater. Place the fruit in a bowl, toss with half the dressing and set aside for 15 minutes. Distribute the fruit between bowls, drizzle over the remaining dressing and top with the yoghurt, pomegranate seeds and mint leaves.
Tags:
sugar free
healthy
clean eating
good for you
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