Leaves of my own

My windowsill salad leaves had come on a lot in the last week. Just enough to provide a lunch time salad for 2.   I have been growing them in old clementine crates and last week’s sun really did its magic.   Added to the; you-couldn’t-get-fresher-than-these leaves were some fat asparagus spears, crumbled greek feta and a pomegranate molasses dressing from the Moro cookbook.  The sweet-sour dressing, salty feta and fresh tasting asparagus and salad leaves provided a tumbling contrast of flavours.  You can steam, grill or boil the asparagus spears.  Sometimes the ends of asparagus can be a little woody,   just flex the ends and the woody ends will snap off in just the right place.  Steam or boil for 3-5 minutes depending on the thickness of the spears.  I like them slightly bendy but still with some bite.  

Here is the recipe for the dressing.  Pomegranate molasses is a delicious sweet-sour syrup used across the Middle East.  It is available in The Asian Market on Dublin's Drury street and also in Spiceland off Harcourt street.  I have also seen it in some supermarkets.  It is used in lots of Middle Eastern dishes and also diluted for a refreshing drink.  Its made from the juice of sour pomegranates boiled down until it looks like Molasses or treacle hence the name.

Pomegranate molasses dressing ( adapted from a Moro recipe)

Ingredients

1 garlic clove crushed

1/4 teaspoon of ground cinnamon

2 tablespoons of pomegranate molasses

1 tablespoon of water

4 tablespoons of olive oil

salt and pepper

Pinch of sugar

Method

Put garlic, cinnamon, pomegranate molasses, salt and pepper in a clean screw top jar and shake (with lid on ;-) )

Add water, olive oil and pinch of sugar and shake again until dressing emulsifies

To assemble salad

Place salad leaves in salad bowl

Add cooked asparagus spears

crumble over some feta

Add dressing and mix gently using your hands

Eat straight away --- yummo