Grenade en salade

Pomegranate relish

This is a dynamite dish — easy to make, easy to serve, light and lovely alongside grilled poultry or meat. It will add a festive Mediterranean air to your meal.

1 pomegranate
1 small onion, white or red
1 sprig fresh mint
1 tbsp. cilantro, finely minced

Cut the pomegranate in quarters and remove the skin. Using your fingers, separate the juicy red berries from the bitter membrane. This can be a painstaking process, but it’s worth the effort. Place the berries in a medium-size bowl.

Peel the onion, mince it finely and add to the bowl. Remove the mint leaves from the stem, chop finely and add to the bowl. Add the minced cilantro to the bowl and stir. Transfer to a serving dish. Serves 2-3


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