Inject colour and sweetness into a salad by mixing with green leaves and feta, seasoned with olive oil and lemon juice.
- Half the fruit and spoon the inside from the skin.
- Cut off the top about a ½ inch below the crown.
- You will see four to six sections - score the skin at each section.
- Separate the pomegranate at each score.
- Over a bowl of water use your fingers to loosen the Arils.
- Pour the water through a strainer and enjoy the juicy Arils.
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A mouth-watering barbecue recipe - in the Middle East pomegranates are used not just to decorate salads and desserts but as a rough puree mixed with honey to marinade and tenderise meat.
Jammy sweet figs and tangy feta are a classic combination. Pomegranate seeds add an extra pop of juiciness to this summery salad.
Roasted aubergines have a deep smoky flavour which make a wonderful subsitute to meat in a meal. They are delicious in this recipe however also work well as a dip or stuffed and even work well in a curry!
1 hr 10 mins
This is a feast fit for a king, queen, and your little princes and princesses!
A restaurant-style main course that's sure to impress
2 hrs 20 mins
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