Rinse field lettuce, chop parsley, cut cucumber into slightly rough pieces. Slice the onion into strips and finely chop the garlic.
2
Heat the oil to a small frying pan and fry the onion until soft. Add the turmeric and minced garlic and caramelize on a low heat. Place to a bowl and set aside.
3
In the same pan, fry the rest of the spices, nuts and pine nuts on a low heat for approx. 1 min.
4
In a bowl, mix lettuce, cucumber, dried dill, thyme, chopped parsley, salt, yogurt and caramelized onion well together.
5
Place the salad on a serving plate. Spread the roasted nut mixture all over the salad and sprinkle with pomegranate seeds and enjoy with a clear conscience.
