Recipes

Avo On Toast With Rubies
Print

Avo On Toast With Rubies

The simplicity and this colour combination are so striking!
Not only are red and green complementary colours, but avocado and pomegranates do bring out the best in each other, making each ingredient seem even more vibrant.
You can’t go wrong with a thick slice of toasted sourdough topped with a layer of smooth cottage cheese and these two ‘superfoods’.
It’s not just the visual effect, but a wonderful burst of flavour that’s good for you too. Garnish witha few microgreens and a sprinkle of pepper and …tuck in!

Ingredients

  • 1–2 slices thick sourdough bread
  • ¼ cup smooth cottage cheese
  • 1 ripe avocado sliced
  • ¼ cup pomegranate seeds
  • A handful microgreens
  • Freshly ground black pepper
  • drizzle of olive oil and lemon juice

Instructions

  • Toast the bread:Toast your sourdough slices until golden and crisp. You want a sturdy base to hold the toppings.
  • Spread the cottage cheese:While the toast is still warm, generously spread smooth cottage cheese over each slice.
  • Layer the avocado:Arrange the avocado slices neatly over the cheese. Fan them out for a visual wow factor.
  • Add the pomegranate:Sprinkle a generous handful of pomegranate seeds on top—they add colour, crunch, and a juicy pop of flavour.
  • Garnish:Top with a few fresh microgreens. Add a twist of black pepper for a subtle kick. Optional: drizzle lightly with olive oil or lemon juice.
  • Serve:Enjoy immediately while the toast is warm and the toppings are fresh.
Pomegranate Salsa
Print

Pomegranate Salsa

So DELICIOUS, So COLOURFUL and So EASY – that’s our pomegranate salsa!
Make this SALSA, a healthy and super tasty topping for almost any dish.It’s perfect with your favourite meat, from lamb to steak, chicken, pork or fish. It will be delicious on roasted veggies, or baked sweet potatoes, on a simple green salad or lightly cooked green veggies. Top a juicy, homemade burger with this salsa, use it as part of a cheese platter or serve it as a CONDIMENT with a spicy dish?
Servings 4

Ingredients

  • ¼ cucumber diced into small cubes
  • ½ cup pomegranate rubies/seeds
  • 1 small spring onion thinly sliced
  • 1 tbsp fresh coriander finely chopped
  • 2 tsp fresh mint finely chopped
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar or white wine vinegar
  • Freshly ground black pepper, to taste

Instructions

  • Prep the fresh ingredients:Dice the cucumber, slice the spring onion, and finely chop the herbs.
  • Mix it up:In a small bowl, combine the cucumber, pomegranate seeds, spring onion, coriander, and mint.
  • Dress the salsa:Drizzle in the olive oil and vinegar. Stir gently to combine.
  • Season to taste:Add freshly ground black pepper. Taste and adjust as needed.
  • Chill (optional):For the best flavour, let the salsa sit for 10–15 minutes before serving to allow the flavours to meld.
Roasted Carrots With A Hummus Yoghurt Sauce
Print

Roasted carrots with a hummus yoghurt sauce

Make this super EASY SIDE DISH and impress everyone at your table. The carrots are roasted with cumin seeds and served with a hummus dressing, perfectly rounded off with sweet pomegranate rubies to complement all the earthy flavours. This combination is enough to make your mouth water.
Servings 6

Ingredients

Carrots

  • 250 g small or baby carrots whole
  • or
  • 250 g medium carrots peeled and quartered lengthwise
  • 1 clove garlic sliced
  • 4 tsp olive oil
  • 1 tsp cumin seeds
  • 1⁄2 tbsp honey or soft brown sugar
  • handful wild rocket or mint leaves for garnish

Hummus yoghurt sauce

  • 1⁄4 cup shop-bought hummus
  • 1 tbsp milk
  • pepper to taste
  • 1⁄2 cup pomegranate rubies

Instructions

Carrots

  • Preheat oven to 200 °C.
  • Place all the ingredients, except the rocket or mint, in a large mixing bowl and mix to coat the carrots with the oil mixture.
  • Place carrots on a large baking tray lined with baking paper. Roast for 25-30 minutes or until golden brown and just cooked through.
    Note: the cooking time will depend on size of the carrots.

Sauce

  • Mix all the ingredients together, except the pomegranate rubies and season to taste.
  • Serve roasted carrots warm or at room temperature with rocket leaves, the sauce and sprinkle with pomegranate rubies
Pear And Boccoli Salad With Blue Cheese
Print

Pear & broccoli salad with blue cheese & pomegranates

The freshness of baby spinach leaves or lightly cooked green veggies, like broccoli, is delicious with the natural sweetness of the pomegranates. The juicy rubies complement any other fruit and are the perfect balance with the salty blue cheese and roasted nuts.
Servings 4

Ingredients

Salad dressing

  • 1⁄4 cup olive oil
  • 2 tbsp white wine or apple cider vinegar
  • 1 tsp wholegrain or a mild Dijon mustard
  • 1 tsp honey
  • salt and pepper to taste

Salad

  • large handful baby spinach leaves
  • 125 g Tenderstem broccoli lightly steamed
  • 2-3 ripe pears in the skin thinly sliced
  • 125 g blue cheese coarsely crumbled
  • 1⁄2 cup pomegranate rubies
  • toasted nuts, like pecans, macadamias or almonds

Instructions

Dressing

  • Whisk all the ingredients together in a jug or jar until well blended and season to taste.

Salad

  • Arrange all the salad ingredients on a platter and serve with the dressing.
More Than Just A Pretty Garnish
Print

Bejewelled Bruschetta With Lemony Whipped Feta

Pomegranates are often added as a pop of colour on accompaniments, dipsand sauces. Just think how beautiful the red rubies shine on a bowl of hummusor yoghurt. They do look beautiful on just about anything onyour plate.
The arils are however more than just a garnish, as they add so muchflavour, natural sweetness and healthy benefits to any meal. They’re theperfect balance to the salty taste of the whipped feta in this recipe.
Prepare these easy bites the next time you entertain or make thebruschetta and whipped feta as part of a cheese platter or any alfresco meal.
Servings 4

Ingredients

  • 70-80 g feta crumbled
  • 2 tbsp olive oil
  • ½ cup plain yoghurt
  • 2 tsp finely grated lemon rind
  • 1 tbsp lemon juice
  • pepper
  • pomegranate rubies
  • slices of baguette, toasted
  • microgreens for garnish

Instructions

  • PLACE feta with the oil, yoghurt, lemon rind and juice in a mixing bowl or jug. Using a stick blender, BLEND until a smooth mixture forms. SEASON with pepper.
  • SPREAD OR DOLLOP whipped feta onto bruschettas and garnish with rubies and microgreens.
Meringue With A Lemony Yoghurt
Print

Meringue With A Lemony Yoghurt & Pomegranate Rubies

This easy dessert made with meringues, yoghurt or whipped cream and fruit, is also known as Eton mess. No matter what you call it, it’s so good, you will want to make it again and again. You don’t really need measurements either, but here is what we’ve done.
Servings 4

Ingredients

  • 3-4 medium-sized Meringue
  • 1½ cup Plain Double-thick Yogurt
  • finely grated lemon rind
  • 1 tsp vanilla essence
  • Lemon curd
  • Pomegranate rubies
  • fresh mint

Instructions

  • Crush the meringue:Break the meringue nests into bite-sized chunks. Divide between 4 serving glasses or bowls.
  • Flavour the yoghurt:In a bowl, mix the yoghurt with lemon rind and vanilla to taste.
  • Assemble the layers:
    Spoon a layer of yoghurt over the meringue chunks.
    Add a few dollops of lemon curd.
    Repeat the layers if using deep glasses.
  • Top and garnish:Generously scatter pomegranate rubies on top.Finish with a sprig or two of fresh mint.
Back To Top