سلطة المانجو والجرجير

We place the washed, roughly chopped arugula on a serving plate.

We add the boiled beetroot cubes on top.

We add the mango cubes, slightly larger in size to balance the sweetness and acidity.

We add the thin onion slices and walnuts on top.

To prepare the dressing, we place salt, sumac, olive oil, pomegranate molasses, balsamic vinegar, lemon juice, mustard, and honey in a small bowl.

We mix the ingredients well until the dressing is smooth and fully combined.

We pour the dressing over the salad right before serving and gently toss to coat all ingredients evenly.