Friday, 17 May 2013


You might have noticed I am a little pomegranate bonkers. You can't really blame me as they have been in season for the last couple months and hence I have been making the most of their magical crimson glory that is their seeds and juice. And if its feature in pictures and recipes in many of my latest posts, including this one,  isn't already too much, be warned I am not done yet.

I am proud to say I  have been incredibly successful this year in yielding the maximum out of our local harvest. Molasses, cordials, fresh juice and copious amounts of seeds scattered onto every surface I think they would improve. No one can say pomegranates are not versatile.

And just to prove it once more, here they manage to prettify a winter salad and add in an extra texture element that makes this one worth eating.

Orange and Pomegranate Salad
This is really so simple. Too easy not to try. It's a great side dish to sticky roast chicken. 

serves 2

2 medium oranges - peeled and thinly sliced into discs
1/2 small red onion  -finely sliced
olive oil
fresh rocket
1 pomegranate - seeds and juice separated ( drink the juice)

Arrange the salad by first laying down the orange slices. Scatter over the onion slices - separating them into individual pieces as you scatter. Drizzle over a gentle amount of olive oil. Finish with a scatter of rocket leaves & pomegranate seeds. Serve.

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