Pomegranate and Wheat Salad
8-10 sprigs of fresh mint
- ½ bunch of dill
- ½ bunch of parsley
- ½ cup raw almonds
Olive oil
Salt
2 tablespoons of pomegranate seeds
Place the wheat grains in a pot and add enough water to just cover them. Boil for about 5 minutes. Then remove the pot from the heat and let the wheat sit overnight to swell.
Finely chop the fresh spring onions, fresh mint, dill, and parsley and add them to the cooled wheat.
Place the almonds in a pan and roast them until they change color slightly.
Add olive oil, salt, pepper, and pomegranate seeds, and mix everything together.
Transfer the prepared salad to a serving plate. Drizzle with pomegranate molasses and garnish with pomegranate seeds before serving.
