Salads

Fresh Breakfast Salad with Pomegranate Arils

A light and healthy kick start to your day!

Serves 2.

Prep Time: 10 minutes.

Ingredients

  • 1/2 cup of Royal Pom™ pomegranate arils
  • 2 carambola (star fruit) sliced
  • 1 punnet strawberries, halved
  • 2 kiwi fruit, quartered
  • 2 tbsp plain low fat yogurt

Instructions

  • Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  • Wash the carambola fruit and slice leaving skin on.
  • Chop the heads of the strawberries off then halve.
  • Remove the kiwi skin then slice into quarters.
  • Divide the fruit between two plates then sprinkle the pomegranate arils on top.
  • Dollop 1 tbsp plain low fat yogurt on top. Serve immediately.

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Baby leaves with beetroot and Royal Pom™ aril salad

Serves 4.

Prep Time: 15 minutes.

Ingredients

  • 1/2 cup of arils from 1 large Royal Pom™ pomegranate
  • 180g packet Woolworths baby leaves with beetroot mix
  • 100g smooth fetta cheese, crumbled
  • 1/3 cup olive oil
  • 1 1/2 tbsp balsamic vinegar or glaze
  • Salt and ground black pepper to taste

Instructions

  • Place baby leaves with beetroot into a large bowl, this is washed and ready to use.
  • Cut off the crown of the pomegranate, removing with it some of the pith. Make light incisions on the skin in quarters, from the stem to the crown end. Gently break the sections apart, following the incisions. Bend back the skin and scoop the arils into a bowl, removing any pith (Refrigerate or freeze remaining arils for another use).
  • Add the pomegranate arils and fetta, toss gently.
  • Pour olive, balsamic, salt and pepper over the salad then toss and serve immediately.

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