Grilled summer salad with a citrus & pomegranate molasses dressing.

citrus & pomegranate molasses dressing

• 1 1/2 tablespoon pomegranate molasses
• 2 tablespoons lemon flavored extra virgin olive oil
• juice of 1/2 orange
• 1/2 teaspoon fresh orange zest
• Salt & fresh cracked peppercorn to taste
• 1/2 teaspoon crushed toasted cumin
• Salt to taste

1. To make pomegranate molasses from scratch, add the entire contents of a 1 liter bottle of pomegranate juice & boil until thickened in a wide skillet. (the molasses is ready when a wooden spoon drawn through the bottom of the pan leaves the pan surface exposed for sometime before the molasses covers it up). 1 liter of juice yields about 1/4 -1/3 cup of molasses.
2. Combine the molasses, fresh orange juice, the olive oil, orange zest, salt, pepper & toasted cumin & whisk together till combined. Taste and adjust for the seasoning. set aside in refrigerator till required.

Grilled summer salad

• 1 cob fresh corn
• 2 1/4 inch slices fresh pineapple
• 2 medium peruvian purple potatoes
• 2 medium red potatoes diced
• 1 persian cucumber, diced (OR)
• 1/2 english hothouse cucumber (diced)
• arils from 1/2 a fresh pomegranate
• 2 tablespoons olive oil
• Sea salt to taste
• 1 teaspoon freshly cracked black pepper
• 2 sprig cilantro or 8-10 mint leaves
• 3-4 iceberg lettuce leaves

1. Peel & dice the potatoes. into 1/2 inch cubes. drizzle olive oil & add the sea salt & black pepper. Marinade for ~ 15 minutes. Roast till golden brown in a 400 F oven (~ 1/2 hr) or in a grill basket over a grill.
2. In a grill pan over high heat, grill the pineapple slices till the char marks are well defined (~ 2 minutes on each side). remove, cut each slice into 8 wedges & set aside to cool
3. Remove the husks from the corn & grill over the stove top till the surface just begins to char. Using a kitchen knife, shave the kernels from the cob and add to a large bowl.
4. Stack the mint leaves over each other and finely shred into a chiffonade
5. Add the cucumbers, and the pomegranate arils to the corn & toss to combine. Add the pineapple & the potatoes to the mix. Drizzle with the dressing as per taste & Garnish with the fresh mint leaves (or cilantro). Serve on the lettuce leaves.