METHOD POMEGRANATE RECIPES

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BEETROOT & HALLOUMI SALAD WITH POMEGRANATE AND DILL RECIPE ...



Beetroot & halloumi salad with pomegranate and dill recipe ... image

Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Total Time 17 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield 2

Number Of Ingredients 11

1 medium red onion, halved and thinly sliced
2 tbsp apple cider vinegar
2 oranges
4 handfuls rocket leaves
2 cooked beetroots, chopped
drop rapeseed oil, for frying
80g thinly sliced halloumi, slices halved
80g pomegranate seeds
2 tbsp pumpkin seeds
handful mint leaves
few sprigs dill, chopped

Steps:

  • Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
  • Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
  • Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

Nutrition Facts : Calories 371 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 8 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.4 milligram of sodium

SIZZLED SPROUTS WITH PISTACHIOS & POMEGRANATE - BBC GOOD F…



Sizzled sprouts with pistachios & pomegranate - BBC Good F… image

Add a deliciously different side dish to your Christmas spread with these pan-fried sprouts and juicy pomegranate seeds, drizzled with pomegranate molasses

Provided by Good Food team

Categories     Side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 5

3 tbsp olive oil
500g Brussels sprouts, halved
50g pistachios, roughly chopped
100g pomegranate seeds
pomegranate molasses, to drizzle (optional)

Steps:

  • Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.
  • Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.

Nutrition Facts : Calories 126 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 4 grams protein

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