Pomegranate Salsa

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This pomegranate salsa is light and fruity but still perfect as an accompaniment to savoury dishes. It’s very easy to make and is great dipped into with tortilla chips, spooned into a pita bread with some falafel or rolled into fajitas with plenty of veg. It makes a great change to reaching for a jar of pre-made tomato salsa, and is much tastier.

Using the same amount of tomato and pomegranate in this salsa helps keep it light and makes it taste extra special. Therefore, measurements below are just a guide and your own judgement will be better!

To make this you will need 

1/4 Large pomegranate 

1/2 Large red onion

3 Large tomatoes

1 Tablespoon of parsley finely chopped

1 Teaspoon freshly squeezed lemon juice

Salt 

Pepper

 

Method

  1. Quarter the pomegranate and carefully separate the molasses in a bowl (watch out for the bright juice on clothes!)
  2. Dice the red onion and tomato into small equal pieces
  3. Finely chop the parsley
  4. Assemble the salsa (try to use the same amount of tomato and pomegranate, and enjoy any spare later)
  5. Add the lemon juice, and salt and pepper to taste
  6. Give your salsa a good stir and enjoy!

 

 

 

 

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Buckwheat Salad

buckwheat recipe

When I’m craving something fresh and nutritious, I turn to this colourful and delicious buckwheat salad. This is such a simple dish to make and perfect on its own or served with a warm pita and some hummus.

To make a salad for two people you will need:

200 grams buckwheat groats 

¼ Cucumber (Cubed)

1 Large Carrot (Diced)

A few springs of chopped parsley

1 Handful of baby spinach

1 Handful of rocket

½ Red onion

10 Cherry tomatoes, quartered

Squeeze of fresh lemon

Balsamic vinegar

Olive oil

Salt

Ground black pepper

Method:

  1. Wash the buckwheat thoroughly, and in a suitable pan, boil in hot water following the packet instructions (boil for approx 20 mins until cooked but still with a bit of bite)
  2.  Whilst the buckwheat is cooking, chop up the other vegetables
  3. Once the buckwheat is cooked, drain thoroughly and rinse in cold water until completely cool
  4. In a large bowl, add the chopped vegetables to the buckwheat
  5. Add a good squeeze of lemon, a splash of olive oil and a dash of balsamic vinegar
  6. Add salt and pepper to taste

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