Beetroot, cheese, walnut and pomegranate salad

At the local suq in Jordan you can easily get fresh products, though not always locally produced. Apples from Syria and citruses from Israel. After the Friday prayer crowd floods out of the mosque. Men in baggy t-shirts and woman in colorful scarves, screaming, bargaining for tomatoes, potatoes and bell pepper. Young boys pushing shopping cars, offering their help in carrying stuff. Everyone screams, everyone laughs. Fig season is over, mango season has just begun. Fruits are piling up on carts of mobile vendors. You can always find some local white cheese on the suq – either goat or sheep one. Due to the great amount of salt I have to soak it for few hours before eating. It goes pretty well with rocket, beetroot and a drop of pomegranate molasses, or balsamic sauce.


Salad with beetroot, cottage cheese and walnuts.
prep time: 10 minutes

1 can of beetroots/ 1 sliced, uncooked beetroot
1/4 glass of walnuts
few slices of cottage cheese/ goat cheese or Balkan cheese
freshly ground pepper
olive oil
pomegranate molasses

Serve vegetables as per above photo, season with ground pepper, olive oil and molasses. Serve immediately



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