Pomegranate is magic in your mouth if you know the secret salad ingredients.
I have no idea how this salad ended up so good, but believe me it’s amazing!
The inspiration was a Pomegranate that my boyfriend insisted on buying, but which I knew he’d never get around to actually using, and some very old tomatoes that needed to be eaten or thrown out!
New and unusual ingredients, like Pomegranates, can just be a pain in a bicycle-babe’s butt to deal with when you don’t have any recipes for them, or you aren’t familiar with the flavour.
However, if you let your taste buds do the thinking then something incredible can be created!
Roasting the tomatoes got rid of the ‘old’ flavour, and being generous with the Pomegranate seeds gave this salad a serious WOW factor.
I cooked this up, from nothing, in about 20mins. It’s easy, fresh, and hearty all at once, but most of all it’s a flavour and nutrition sensation.
Give it a go!
An amazing Autumn veggie roast for your ride.
Ingredients: (serves 2)
Pomegranate (half) – known to be a powerful anti-oxidant, potent anti-cancer and immune support, inhibitor of heart attacks, strokes and embolic disease, lowers cholesterol and blood pressure, promotes reversal of atherosclerotic plaque and protects against depression and osteoporosis. Wow!
Dill (hand full) – neutralizes carcinogens, such as cigarette smoke, has bacteria-regulating effects, and is a great source of calcium.
Coriander (hand full) known to treat skin inflammation, high cholesterol, diarrhea, mouth ulcers, anemia, indigestion, menstrual disorders, smallpox, conjunctivitis, skin disorders, and blood sugar disorders.
Vietnamses Basil (a hand full and normal basil will do) – has anti-inflammatory and anti-bacterial properties, and contains exceptionally high levels of beta-carotene & vitamin A.
Rocket Lettuce – one of the very low calorie vegetables, but has many vital phytochemicals, anti-oxidants, vitamins and minerals.
Red Onion (1/4 ) – shown to prevent the formation of intestinal polyps, suppress the common cold, treat psoriasis, and inhibits the replication herpes simplex virus (cold sores). It has also been shown to reduce the risk of stomach cancer.
Fresh Ginger ( 2cm x 2cm cube) – very effective in alleviating symptoms of gastrointestinal distress, promoting the elimination of intestinal gas, and relaxing and soothing the intestinal tract.
Red/Green Seedless Grapes (20) – contain an overwhelming number of health-supportive phytonutrients that benefit the cardiovascular, respiratory, immune, inflammatory, blood sugar and nervous systems. As well as affording protection from breast, prostate, and colon cancer.
Baby Heirloom Tomatoes (any type will do x 10) – provide an excellent amount of vitamin C and beta-carotene, a very good amount of the mineral manganese, and a good amount of vitamin E.
Sweet Potato (small) – contain blood sugar-regulating nutrients and high-levels of Vitamin A.
Brussel Sprouts (8) – have amazing cancer fighting properties.
Olive Oil (1/4 cup) – is an anti-inflammatory, supports cardio-vascular, digestive and brain health and has anti-cancer properties.
Salt & Pepper (1 flat teaspoon)
Dressing Ingredients:
– 3 tablespoons of yogurt
– juice of half an orange
– 1 heaped tablespoon of solid coconut oil
How To Make:
Start with scooping out the red seeds from half a Pomegranate.
Then gently melt the Coconut Oil in a small pot over a very low heat and set aside (never heat or boil).
Chop the Brussel Sprouts, Sweet Potato and Tomatoes in to halves or quarters.
Toss the chopped veggies in Olive Oil and the Salt and Pepper, throw on a tray and put in oven to bake at 250 Celsius. Take tomatoes out after 5mins (do not over cook), take Brussel Sprouts out after 10mins (should just be cooked at the edges) and bake sweet potato till soft.
The tomatoes and sprouts will cool gently on a plate, giving them more flavour, while potatoes finish roasting.
While the veggies are roasting finely chop 2 or 3 stems of Dill, 4 or 5 stems of Vietnamese Basil, 6 stems of Coriander, and a big handful of Rocket Lettuce, 1/4 Red Onion and the small piece of Ginger, and half the Grapes.
Toss all the herbs, Ginger, Pomegranate and Onion together and throw on a dinner plate.
Put Yogurt and the juice of half an Orange in a glass, mix together and put in the freezer for 3 minutes.
Place cooled Tomatoes, Brussel Sprouts, topped with the Grapes, and finally the hot Sweet Potatoes on top of the herb salad.
Take Yogurt and Orange juice dressing out of freezer and pour in melted Coconut Oil. The Coconut Oil will quickly solidify in the cooled yogurt so spoon the dressing over the hot sweet potatoes immediately to keep liquid.
EAT!
What do you think?