Pomegranates must be in season at the moment, because they are everywhere these days and very cheap, too. It is also considered to be a superfood.
I made a lovely, tangy vinaigrette with the juice and used the seeds as topping for the green salad:
To make the vinaigrette:
Roughly Whizz together the following:
2ooml pomegranate juice
200ml olive oil
200ml rice wine
20g brown sugar
4 cloves garlic
Coarse sea salt
It really lifts the taste of plain green salads and can be stored in the fridge for a few days in a glass jar with a tight lid. Bon appetite.