The weekend hasn’t even started and I’ve eaten lots of rubbish. Thankfully Donna from The Cookbook Collection posted a wonderful, healthy Christmassy recipe earlier that will balance it all out!
Brussels Sprouts, Beetroot and Pomegranate Salad – http://wp.me/p3BTn3-HQ looks amazing!
Today is yet another bank holiday in Ireland, but I’m off to work so i’ll make this quick! I made this simple autumnal salad at the weekend to go with chicken and a cheese board. The sharp onion is perfectly matched by the bursts of sweetness from the pomegranate.
My sort of cheese board
1 medium onion
Handful of red cabbage
Slice the onion and cabbage as thin as you possibly can and then as small as the pomegranate seeds. It’s no easy task, so aim for a rustic look! Cut the pomegranate in half, then take a wooden spoon and bash the top of the pomegranate over a bowl. Hey, if it works for Jamie Oliver, then it will work for you. There needs to be fairly even amounts of the three ingredients to give balance.
Combine the three ingredients in a bowl and leave it to settle. The juice of the pomegranate seeds will seep out, softening the blow of the raw onion. Taste it. You might want to add a little salt or a splash of olive oil, or squeeze of lime. I didn’t, but you can. Then that’s it, eat away.
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