Tis the season…fa la la la la etc. Have you ever noticed that men seem to enjoy the silly season far more than the ladies? Perhaps that’s because the lion share of duties seems to fall squarely on the shoulders of feminine persuasion. Well, for the next few posts I’m going to pop up some gorgeous healthy recipes that are quick & easy, look a little bit fancy but will leave you with a considerably increased amount of free time (*for cocktails).
It can be so easy to focus on the main event on festive occasions….the ham, the turkey etc. A good way to make sure you are getting as much goodness as you can out of a special occasion meal is to fill half of your plate with something gorgeous and green and healthy. That way you can feel justified in having a bit of a treat…#everythinginmoderationright?!
Todays little piece of festivity is even in the Christmas colours of red & green…totally unintentional but looking very much the part. Pomegranates are in season and bursting with flavour..they’ve got loads of vitamin C and antioxidants to keep you going for the long haul that is family/christmas. If you’ve not used them before they are really easy to prepare and I’ve included a link in the recipe that gives you step by step instructions (with pictures and everything…thank you internet). This bit on the side works wonderfully with another recipe I have for a butterflied Moroccan chicken….stay tuned, but in the meantime…
- Prep Time : 15 minutes
- Yield : 6
To prepare the pomegranate, simply slice the top of and then cut into wedges and use your fingers to separate the seeds from the membrane then place them in a small bowl until you're ready to use. For a step by step photo essay on how to prepare a pomegranate, click on the link here.
Place a non-stick frypan over a medium to low heat and evenly scatter the thinly sliced Spanish onion in to pan. Slowly sweat the onion until it is soft and translucent, around 10 mins, then raise the heat to a medium-high temperature and add the balsamic vinegar. Simmer until the most of the liquid has been absorbed.
To make the vinaigrette, combine all the ingredients in a jar and shake (or a glass and stir). Place the rocket in a bowl and pour the vinaigrette over the leaves. Use your hands to combine.
To assemble place the dressed rocket leaves on a platter then scatter the balsamic Spanish onion, the pistachios, the feta and the pomegranate seeds and serve.