Jarjeer & Artichoke Salad

Jarjeer aka Arugula – 4 cup, cut
Fresh Artichoke Hearts – 3 pieces, cut in 4 segments
Red Pepper – 2 medium sized.. pounds
Squash – 4 small sized… pounds
Olive Oil – 4 teaspoons

Scallion / Green Onions – 1/2 cup, chopped
Olive Oil – 1/4 cup
Mint – 1/2 cup, chopped
Fresh Ginger – 2 teaspoon pealed and ground

Lemon juice – 1/4 cup
Olive Oil – 1/4 cup
Pomegranate paste – 3 teaspoons cup
Cumin powder – 2 teaspoons
Salt – 1 teaspoons

Cooking directions:

  • Place the artichoke in a pot with 3 cups of boiling water for 1/2 hour or until the artichoke is soft.
  • Drain the artichoke, allow it to cool for 1/2 hr.
  • Chop the red peppers, and squash, place on a baking sheet, covered with 4 teaspoon of olive oil and grill in the oven for 10 minutes on 200 degrees.
  • Allow it to cool for 1/2 hr.
  • Rinse and drain the arugula
  • In a sauce pan, sauté the mint, scallions and ginger in 1/4 cup of olive oil for 3 minutes.
  • In a bowl, mix the salt, 1/2 cup of olive oil, pomegranate paste, lemon juice.
  • Mix the red pepper, squash, arugula and artichoke in a bowl, add the sauce
  • Place in a plate and decorate with garnish mix

Served as a side dish with fish, lentils and rice


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