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 shallots

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.

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