Pomegranates are fresh at the green grocers at the moment so what better way to get teens to eat their greens, than add these luscious ruby jewels – they are delicious in a green bean salad. Symbolising prosperity, hope and abundance these super fruits are also rich in Vitamin C, potassium and antioxidants.
GREEN BEAN POMEGRANATE SALAD
½ red sweet pomegranate
½ cup flaked almonds
½ spanish onion
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp pomegranate concentrate
salt & freshly ground black pepper
lemon juice of ½ lemon
lemon zest of ½ lemon
Salad: Cut ends of beans and blanch them in boiling water until bright green and crisp (not so they turn soft and dull green) – about 3 minutes. Remove them from heat and transfer them into an ice bath to stop the cooking process.
Heat grill and toast the almonds under it watching carefully they do not burn until some are golden brown.
Finely slice the spanish onion.
Separate the arils or seeds in the pomegranate by breaking the fruit into quarters and then submerging them in a colander in a dish of cold water. Keep hands in water while you separate the arils from the pith. This stops the juice staining your clothes and the arils should sink to the bottom while the pith floats to the top.
Dressing: Combine the olive oil, balsamic, pomegranate concentrate, lemon juice, lemon zest with a pinch of salt and black pepper. Add to taste the vinegar and pomegranate concentrate – the result you’re looking for is a rich tangy dressing.
Assemble the salad starting with the green beans then the pomegranate seeds, and top with the spanish onion and lemon zest. Add the almonds at the last minute otherwise they will go soggy if left on top for too long.
If you do not have pomegranate concentrate the dressing is fine without it.