RECIPES
‘In the dense foliage of the inner garden Pomegranates like bright green stone, And barbed, barbed with a crown. Oh, crown of spiked green metal Actually growing!’
D.H. Lawrence
Pomegranate (1923)
RECIPES
‘In the dense foliage of the inner garden Pomegranates like bright green stone, And barbed, barbed with a crown. Oh, crown of spiked green metal Actually growing!’
D.H. Lawrence
Pomegranate (1923)
BREAKFAST
SMOOTHIES
Pomegranates are incredibly rich in antioxidants, and in these recipes are paired with berries which are similarly endowed, to give your immune system a super-charged boost!
SERVES: 2
PREPARATION: 5 MINUTES
BANANA & MIXED BERRIES
INGREDIENTS
•200ml pomegranate juice
•200ml water
•½ ripe banana
•100g mixed berries
•a handful of spinach leaves
Bananas are full of potassium and spinach is bursting with nutrients, while the mixed berries provide Vitamin C. Just blend the ingredients and enjoy.
BLUEBERRY & PEAR
INGREDIENTS
•200ml pomegranate juice
•200ml almond milk
•a handful of blueberries (you can use frozen ones)
•1 pear, peeled and chopped
Blueberries are another great source of antioxidants, here blended with sweet almond milk for a tasty breakfast drink.
DUCK SALAD
A simple and sophisticated salad. Duck works well when served with fruit, and here the mango and pomegranate flavours make an exotic balance to the richness of the meat.
SERVES: 2
PREPARATION: 20 MINUTES
INGREDIENTS
•1 large duck breast, cooked
•½ ripe mango, peeled and cut into thin slices
•1 red pepper, sliced thinly
•juice of ½ lemon
•1 tbsp pomegranate juice
•4 tbsp pomegranate seeds
•salt and freshly ground black pepper
•a little gem lettuce
•pomegranate molasses, to drizzle
•½ lemon, sliced thinly
METHOD
Cut the duck breast up into slices. Place in a bowl with the mango and red pepper. Add the lemon juice, pomegranate juice and pomegranate seeds and mix well. Season to taste.
Serve with lettuce leaves, drizzle with pomegranate molasses and garnish with the slices of lemon.
MUSHROOM &
SPINACH SALAD
This tasty colourful salad makes a great accompaniment to grilled chicken and only takes a few minutes to prepare.
SERVES: 4
PREPARATION: 10 MINUTES
COOKING TIME: 10 MINUTES
INGREDIENTS
•25g butter
•1 tbsp olive oil
•1 clove garlic
•500g chestnut mushrooms
•salt and freshly ground black pepper
•200g bag of baby leaf spinach
•2 or 3 radishes, finely chopped
•pomegranate seeds
METHOD
Melt the butter in a pan with the olive oil and add the garlic and mushrooms. Cook gently until the mushrooms are softened, and season to taste.
Serve on a bed of baby spinach leaves and radishes, with the pomegranate seeds scattered on top.
THE SWEDISH BOTANIST CARL LINNAEUS GAVE THE POMEGRANATE ITS OFFICIAL BOTANICAL NAME, PUNICA GRANATUM, IN 1793.
ASH-E-ANAR
SOUP
This spicy warming soup is a traditional dish from Persia. The sweet pomegranate seeds balance the spicy flavours perfectly.
SERVES: 2
PREPARATION: 15 MINUTES
COOKING TIME: 30 MINUTES
INGREDIENTS
•1 tbsp olive oil
•20g butter
•1 onion, chopped finely
•1 tsp turmeric
•50g long-grained rice
•50g red lentils
•1 litre vegetable stock
•1 tsp coriander, chopped
•1 tsp mint, chopped
•½ tsp chilli powder
•200ml pomegranate juice
•salt and freshly ground black pepper
•100g pomegranate seeds
METHOD
Gently heat the olive oil in a pan and melt the butter. Sauté the onion until soft and translucent. Add the turmeric and stir for a further minute.
Stir in the rice and lentils until well coated in the onion mix, then add the vegetable stock. Bring to the boil and simmer for half an hour until the rice and lentils are soft. Add the herbs, chilli powder and pomegranate juice and season to taste.
Serve with the pomegranate seeds scattered on top.
