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 1/2 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.
Country of Origin
Country of origin may vary due to seasonality.
Country of origin may vary between Israel, Peru, USA.
Produced and packed for:
Ocado Retail Ltd.,
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.
Making courgette noodles is a fantastic replacement to pasta when your after something a little lighter, and as it’s grain free it makes you feel amazing no matter how many allergies you may have! It can be eaten raw, as in this recipe, or sautéed until soft. This recipe shows my favourite way to serve courgette noodles, in the most creamy and delicious avocado sauce. Recipe kindly provided by Naturally Sassy.
Raw crunchy kale, hardly seems very appetising, but with a little bit of magic it really becomes delicious. The key to a good kale salad is a thick, creamy, tantalising dressing and a massage (not for you, for the kale!). However bizarre massaging your kale may sound, it let’s the dressing ooze into the leaves and wilts the kale making it soft and easy to digest. Recipe kindly provided by Naturally Sassy.
This is a feast fit for a king, queen, and your little princes and princesses!
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