2 or 3 scallions
2 or 3 store-bought roasted red peppers
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Leaves from 4 stems mint
½ cup roasted salted or unsalted pumpkin seeds
¼-1/3 cup pomegranate seeds
2 cups cooked wheat berries
2 tablespoons extra-virgin olive oil
2 tablespoons pomegranate molasses (may substitute fig vinegar)
Kosher salt (optional)
1 ounce soft herbed goat cheese
4-6 ounces thinly sliced Chinese roast pork (may substitute roast turkey)
Trim the scallions, then cut both the white and green parts on the diagonal into ¼-inch pieces. Drain the roasted peppers on paper towels, then cut them into ½-inch-wide strips. Finely chop the mint leaves.
Combine those ingredients in a mixing bowl along with the roasted pumpkin seeds, pomegranate seeds, wheat berries, oil and pomegranate molasses; toss lightly to incorporate. If you don't plan to add meat, you might want to season the mixture at this point with salt to taste.
Transfer the salad to a serving platter. Distribute pinches of the goat cheese evenly over the salad, then arrange the roast pork on top. Serve at room temperature with Belgian endive leaves for scooping.
Nutrition values per serving (without the pork): 660 calories, 21 g fat (5 g saturated), 99 g carbohydrates, 13 g fiber, 13 g sugar. 19 g protein, 10 mg cholesterol, 400 mg sodium.
Based on a recipe from "Share: The Cookbook That Celebrates Our Common Humanity" by Women for Women International (Kyle, 2013)