Pomegranate punch
This quinoa and pomegranate salad recipe is perfect for spring events, Christmas celebrations, and beyond.
INGREDIENTS
- 200g tri-coloured quinoa
- 75g kale
- 1/3 cup Pepper & Me Long Lunch Dressing (or balsamic vinaigrette)
- 2 oranges
- 1 handful fresh mint
- 100g pomegranate arils
- 1 tsp Pepper & Me Man Grind Flakes
- 100g feta
METHOD
- Boil the quinoa in a large pot of water for 15 minutes, drain and set aside.
- Remove the woody stem of the kale and shred the leaves finely. Add the kale to a large bowl and massage in the dressing. Add the quinoa.
- Finely grate the zest of both the oranges. Cut the peel from the oranges and cut into segments.
- Add the zest and segmented oranges to the quinoa and kale with the finely chopped mint and pomegranate arils and season with Man Grind Flakes.
- Crumble over the feta to garnish.
WIN! Seasoned Prize Pack
Recipes extracted from Seasoned, the third cookbook from popular foodie, bestselling author, founder of Pepper & Me, and chef Cherie Metcalfe, ($49.95 from selected bookstores and www.pepperandme.co.nz). It features 90+ of the brand’s most loved recipes, including snacks, salads, midweek dinners and decadent desserts. To celebrate, we have a Seasoned prize pack to give away. One lucky winner will get a copy of the book and a bunch of popular Pepper & Me products like Man Grind Flakes, Wok Sauce, and more. To enter, email deputy.editor@metros.co.nz with your contact information. Entries close Monday 10 November.
