Pomegranate Salad
This pomegranate recipe has a double dose of the little jewelled superfood as it features pomegranate seeds and tangy pomegranate sauce, known as pomegranate molasses. I love pomegranates so much that I regularly make this double pomegranate salad. If you have prepared pomegranate seeds, then this superfood salad can be ready in fifteen minutes. I serve this pomegranate salad as a side with grilled lamb or with extra feta as a stand-alone salad bowl for lunch. It is loosely inspired by the Persian Shirazi salad, which is popular in Iran.
Health Benefits of Pomegranate
Pomegranates are widely lauded as a superfood and rightly so. Pomegranates are said to have three times more antioxidants than red wine or green tea - and obviously, the pomegranate's antioxidants are not penalized with alcohol in wine or the caffeine in green tea. As a fruit with seeds, pomegranates are also a great source of fibre and vitamins
About Pomegranates
Pomegranates originated in Persia, modern-day Iran, and have been eaten across the Middle East and the Mediterranean for thousands of years, even getting a mention by Moses in the Old Testament. Although pomegranates spread across the world from China to the Americas, they were somewhat held back in popularity by the fact that it is so laborious to extract the seeds. However, in recent years, the popularisation of the health benefits of pomegranates have seen big business take this the ancient fruit to the mass market. Today, you can easily find prepared seeds in supermarkets as well as pomegranate juice.
Pomegranate Molasses
This tangy syrup is common in Iran, the Eastern Mediterranean, and the Caucasus region. It is traditionally paired with duck and walnuts but I love to glaze chicken legs with pomegranate molasses. Pomegranate reduction also goes well with game meats such as venison. But this recipe with pomegranate molasses elevates the humble salad.
Pomegranate Salad
Ingredients
Serves 4 as a side
A handful of pomegranate seeds
1 small cucumber, chopped
2 tomatoes, chopped
100g of feta cheese (optional)
Fresh herbs such as basil, parsley, mint and coriander, chopped
1 tablespoon of pomegranate molasses
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Salt and Pepper
Method
Chope the vegetables and herbs, crumble the feta if using.
Combine the pomegranate molasses and lemon juice so as to loosen up the syrup.
Season and slowly whisk in the olive oil. Season again to taste.
Simply combine the salad ingredients with the dressing and serve.
