Saturday, 21 January 2012

Carrot, pomegranate & poppyseed salad


    5 Carrots, 1 pomegranate, 2 oranges, 1 tbsp poppyseed
Serves: 4 Preparation: 5 minutes

I love the combination of carrot and orange but adding the crunch of poppyseed and the beautiful bursting texture of pomegranate jewels works perfectly. Great in sandwiches or just as a side salad.

1) Peel and grate the carrots. Squeeze the juice from the oranges and stir into the carrots. Personally I like to let this marinate for at least an hour so that the flavours infuse thoroughly but you can eat it straight away if you're in a rush.

2) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane.

3) Stir the pomegranate into the carrots and add the poppy seeds.

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