If there was a beauty contest for fruits, pomegranates would surely be a main contender. These delicious ruby red orbs are lovely both inside and out. Break them open, and you get hundreds of sweet and juicy little jewels that can literally make your summer salads dazzle and your tastebuds pop.
My fruit-loving toddler can’t get enough of these little seeds. They make a great, finger-friendly snack, and they’re jam packed with health-supporting antioxidants. They’re also a lovely fruity addition to a summer salad dressing, providing sweetness and tartness all at the same time.
This is a quick and simple recipe for salad dressing, which turns out a pretty soft pink. I prefer a dressing that’s more on the tart side, but simply adjust the amount of maple syrup if you like it a bit sweeter.
Also I tend to usually just make enough for one or two salads, but you can of course scale up the quantities if you want to keep it for longer in the fridge.
Half a cup of fresh pomegranate seeds
1 tbsp sherry vinegar
3 tbsp olive oil
1 tsp maple syrup
1 red radish, grated
Ground black pepper to taste
Pink Himalayan salt to taste
Add all the ingredients apart form the seasoning and radish into a blender and mix until smooth. Add salt and pepper to taste and use a fine hand grated to grate in the radish.
Serve immediately, drizzled over your favourite salad leaves.