Active Time
Total Time
20 MIN
Serves : 6

Tel Aviv chef Osama Dalal’s sweet, tangy, herb-packed salad gets a a stealth buzz from jalapeño.  Slideshow: More Salad Recipes

How to Make It


In a large serving bowl, whisk the pomegranate syrup with the olive oil and lemon juice. Season with salt and pepper. Add the sunflower sprouts, mint, cilantro and jalapeño and toss to coat. Season with salt and pepper and toss again. Serve right away.


Pomegranate syrup, which is sweeter than 
pomegranate molasses, is available at Mediterranean markets and

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