Tag Archives: pomegranate

Pomegranate, Tarragon and Maple Syrup Salad Dressing with Prawns

Creating unusual salads to accompany our many summer barbecues is something that I love to do and we have a long and varied list from which to choose from, most of which promise to convert even the hardened anti-saladist!!!! This one is fast becoming the favourite for this season – piquant, zesty, fresh and abundant in contrasting but complementary summer flavours – scrumptious!

What you need…

for the dressing

1 shallot, chopped finely

½ tablespoon fresh tarragon, chopped finely

½ teaspoon Dijon mustard

½ tablespoon pomegranate molasses (or balsamic for a slightly smoother taste)

5 tablespoons olive oil

5 tablespoons pomegranate seeds

1 tablespoon maple syrup

for the salad

225g cooked prawns

A generous handful of fresh coriander, chopped roughly

A small handful of mint, chopped finely

Your favourite leaves, torn (I used sorrel, rocket, and baby gem)

What to do…

Tip all of the dressing ingredients into your favourite salad bowl and use a fork to evenly mix together. Add the prawns and stir through. Pile the leaves on top and then cover with cling film and store in a cool place until ready to eat (I normally do this up to 2 hours in advance).

When ready to eat, toss the salad together so that all the leaves are covered with the dressing. Serve, ideally in the garden, as an aside to a barbie with good friends. Cheers!

Tip…

This would also work brilliantly with cold, sliced leftover duck or barbecued chicken instead of the prawns

Inspired by…

I saw a recipe in a magazine (can’t remember which) but didn’t have half the ingredients so ended up making this one up!

How easy…

Dead easy – just a case of chucking the ingredients in a bowl, mixing and enjoying.

Green Salad with Halloumi, Grapes and Pomegranate Dressing

This is a really unusual and very lovely salad: fresh and tangy and with a combination of distinct flavours that almost unexpectedly, work really well together (halloumi with pomegranate or olives and grapes, for instance). And the dressing is a lovely piquant blend of tart and sweet – finishes the salad off beautifully. You could eat this salad on its own for lunch or serve it alongside barbecued meats or fish. Really loved it and will definitely be doing this one again. Yummy!

Serves 4 as a side salad

What you need…

3 large handfuls of your favourite salad leaves

1 handful fresh thyme, leaves stripped and stems discarded

1 handful green seedless grapes, halved

1 handful red seedless grapes, halved

10 pitted green olives, sliced

250g halloumi cheese, cut into bite-sized cubes

Knob of butter

80g pomegranate seeds

for the dressing

3 cloves of garlic, chopped

Juice and zest of 1 lemon

1 tablespoon sugar

2 tablespoons pomegranate molasses

60ml olive oil

What to do…

Tip all the dressing ingredients into a screw top jar. Pop the lid on tightly and shake like mad. Set aside.

Place the salad leaves into a pretty serving bowl and then scatter over the thyme, grapes and olives.

Melt the butter in a frying pan over a moderate heat and fry the halloumi until golden all over. Remove and scatter over the salad. Drizzle over the dressing and toss the salad gently. Garnish with the pomegranate seeds and enjoy being pleasantly surprised by this unusual salad before you reach for a second helping!

Inspired by…

Suzanne Husseini

How easy…

Well it’s salad so it’s not hard but very rewarding.

Prawn and Pomegranate Salad with Mint and Coriander

This is quite simply a really yummy salad: the delicate fishiness of prawns intermingled with citrusy, fresh coriander, the cool cucumber, the aromatic, sweet mint and then the tart piquancy of pomegranate seeds. All of those flavours rolling around together are just fabulous and the pomegranate seeds make the salad look like it’s bejeweled! Simply lovely served with barbecued fish! Try it – you’ll love it!

Serves 4 as a side dish or starter

What you need…

Seeds from ½ pomegranate (buy ready-prepared if you can – lot’s easier)

7cm length cucumber, peeled, sliced and then quartered

2 large handfuls coriander, chopped

Small handful mint leaves, torn

A selection of your favourite salad leaves (I like rocket, red chicory, baby gem, baby spinach, iceberg)

200g cooked prawns

for the dressing

2 tablespoons olive oil

1 dessertspoon white wine vinegar

1 teaspoon runny honey

A squeeze of lemon juice

Sea salt and black pepper

What to do…

Into a screw-topped jar, tip all the dressing ingredients, screw the lid on tightly and set aside.

In a large, roomy salad bowl, chuck in all your ingredients.

Just before you are ready to eat, shake your dressing like mad and then pour over the salad before tossing all the elements together so that everything is evenly mixed and coated with dressing.

Tips…

Sometimes, I buy raw prawns and cook them in a splash of oil and salt about 30 minutes before we eat this salad, adding them at the last minute. The slight warmth of the prawns seems to emphasise the other flavours – really lovely.

A variation on the pomegranate is strawberries, hulled and quartered. Less tart, they give the salad a gentler tone.

For extra crunch, include some sugar snap peas that have been sat in boiling water for 2 minutes before being refreshed in cold water and then drained.

Include basil and parsley to make up the leaves if you happen to have any in the fridge. There are no rules, just a mix of flavours you enjoy together.

Inspired by…

I’m not sure: I think I made it up!

How easy…

See, it’s just salad, which I’ve always viewed as something that should be dead simple but really tasty.