Sa’lata shooendar: Beetroot salad with pomegranate molasses and sesame seeds
Pomegranate molasses, made by reducing and concentrating the juice of pomegranates, adds a delicious, slightly tart flavour to savoury stews and salad dressings. It’s available in most Middle Eastern stores, but comes in various densities, so the exact amount needed will depend on the thickness of your molasses. This salad will keep for up to 3 days in the refrigerator. Recipe from the recently released book Hazana: Jewish Vegetarian Cooking by Paola Gavin (Quadrille, £20.00) Photography by Mowie Kay.