Little Red Jewels of Sweetness that burst in your mouth.
Pomegranates originated from the Middle East and Asia more than 2000 years ago.
They are an excellent source of Vitamin C, K, and B6. Excellent used in Salads, Sauces, Sweet and Sour Dishes, Popped into Cool Drinks and Jellies.
When shopping for Pomegranates look for a deep purple skin colour and when picking up, they feel heavy in your Hand. This means the Fruit will be nice and Juicy.
Retrieving the Seeds from inside can be rather tricky.
I tried this and it worked:
- Cut across the central core just like you would a Grapefruit.
- Only cut into the Skin, no further, and turning the Fruit around in you fingers as you cut.
- When the cut has joined up put the Knife down and using your fingers pull the Fruit apart.
- With the back of a Spoon or a Rolling Pin, hit the back of the Fruit over a large Bowl.
- The Seeds should just pop out into the Bowl ready for you to use.
The colour of the Pomegranate Seeds is just perfect for Christmas.
Pomegranate Salad
- 2 Spring Onions, Chopped
- 1 medium Raw Beetroot, grated
- 2 medium Tomatoes, sliced thickly
- Feta
- 1 Pomegranate, Seeds removed
- mixed Lettuce Leaves
- Thyme Flowers
- Parsley
- Beetroot Leaves
- Walnuts, optional
Retrieve the Pomegranate Seeds and leave in a Bowl.
Wash the Lettuce and Beetroot Leaves, drain or spin to remove any excess water. Place Leaves into a Serving Dish.
Wash then grate the Beetroot over the Lettuce Leaves in the Serving Dish.
Add chopped Spring Onions, Sliced Tomatoes and Feta crumbled into small pieces over the top.
Scatter over the Thyme Flowers, Parsley and Pomegranate Seeds.
Walnuts go well with Beetroot and Feta so these would also be excellent sprinkled over the top.
Dressing
- Balsamic Vinegar
- Olive Oil
- Pink Himalayan Salt and Peeper
Place above ingredients into a Bowl, stir and when ready to serve drizzle over the top of the Salad.
We had Lamb Steaks marinated with Olive Oil and fresh Thyme and Rosemary Herbs. Seasoned with Pink Himalayan Salt and Cracked Pepper.
