Syrian Rocca and Cheese Salad
Method
Crisp Cheese: Heat a non-stick skillet over medium-high heat and sear the cheese slices for 1–2 minutes on each side until golden, then slice into bite-sized cubes.
Whisk Dressing: In a small bowl, emulsify the extra virgin olive oil, fresh lemon juice, sugar-free pomegranate molasses, and sumac with a pinch of sea salt.
Assemble Base: Arrange the peppery rocca leaves in a wide serving bowl, scattering the warm, crisped cheese cubes and crushed walnuts evenly over the top.
Garnish and Dress: Drizzle the tangy dressing uniformly across the salad and scatter with the ruby pomegranate seeds just before serving.
Nutritional Insight: The high-volume peppery rocca combined with clean dairy protein actively slows gastric emptying, dramatically extending satiety and suppressing mid-day food noise. Culinary Hack: Soak the raw sliced cheese in warm water for 10 minutes and pat thoroughly dry before searing to wash away excess surface sodium and guarantee an incredibly soft interior texture.
Nutrition Facts
Per serving
