Pomegranates are such a pretty and delicious fruit. While they are used a lot in Middle Eastern cooking, you can now find them at most large supermarkets (sometimes for a small fortune!). Like most fruits, pomegranates are full of vitamin C that helps to boost your immunity and protect you from disease. Vitamin C is also important for helping our bodies absorb iron.
Ideas for how to use pomegranate seeds:
- Pomegranates provide your tastebuds with a burst of sweetness. For this reason they are a perfect addition to summer salads.
- In the Middle East they are added to dishes based on grains as an alternative flavour. Think rice or quinoa with raisins, pomegranates and toasted almonds.
- Like most fruit, they are delicious when added to yoghurt and granola.
- Try adding them to sparkling wine or sparkling water to add a bit of fun to your drink!
- Or use them to jazz up your smashed avo on toast – the taste combination is amazing!
One of my faves is this pomegranate and cauliflower salad:
- 600g cauliflower
- 3 tbsp. olive oil
- 100g cracked wheat (burghul)
- 1 tbsp. red wine vinegar
- 1 tsp cumin
- 1 tsp cinnamon
- ½ red onion
- 1 handful of parsley leaves
- 1 handful of mint leaves
- ½ pomegranate
- Handful of roasted walnuts
- Cut the cauliflower into florets, toss in olive oil, and bake in an 180C preheated oven for 30 mins or until golden.
- Rinse the cracked wheat, cover with 300 millilitres of boiling water, stir, and leave for 30 minutes or until tender. Drain and fluff up with a fork.
- Add into a small bowl the remaining olive oil, cumin, cinnamon, red wine vinegar, salt and pepper and whisk until combined.
- Add the cauliflower, burghul, onion, parsley and mint, and lightly toss.
- Sprinkle pomegranate and roasted walnuts on top and serve!