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RECIPE: POMEGRANATE & CAULIFLOWER SALAD


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:

Ingredients:

  • 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

Method:

  1. Cut the cauliflower into florets, toss in olive oil, and bake in an 180C preheated oven for 30 mins or until golden.
  2. 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.
  3. Add into a small bowl the remaining olive oil, cumin, cinnamon, red wine vinegar, salt and pepper and whisk until combined.
  4. Add the cauliflower, burghul, onion, parsley and mint, and lightly toss.
  5. Sprinkle pomegranate and roasted walnuts on top and serve!
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