Carrot salad with pistachios
( SERVES 6 )
I love to use pomegranate molasses in salads and dressings. A little drizzle over pumpkin before roasting offsets the sweetness of the vegetable with a tangy bite, and its flavour profile partners really well with orange juice, as in this recipe, where a little drizzle goes over the salad at the end. If you don’t have pomegranate molasses you can use balsamic glaze or vincotto in a similar way.