Burghul, Walnut, and Tomato Salad with Pomegranate

This is a salad with flavours of the Middle East, taking burghul and tomatoes and mixing them with spices, walnuts and pomegranate molasses.

It is a lovely salad, so well suited to Autumn and early Winter (if you can still get good tomatoes). Burghul is available from Middle Eastern groceries – our local shop has about 5 different varieties. This salad uses fine burghul.

Are you after other Burghul dishes? Try Tomato and Walnut Salad with Pomegranate Dressing, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Cauliflower, Mung Bean and Broken Wheat Kitchari.

Browse all of our Burghul dishes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.

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Fennel and Feta Salad with Sumac and Pomegranate

Fennel is a capricious vegetable, pretending to be summery with that fresh, crisp taste that needs nothing more than some salt and olive oil before it lands on the table. But only sorry specimens of fennel are available through Summer, and at exorbitant prices. But as Autumn wanes and winter pikes its head around the corner, fennel appears with bulbs big and firm, and the prices plunge.

Before the cold weather hits, it is important to taste some of those minimal dishes with fennel. I promise, if you slice fennel thinly, drizzle with olive oil and sprinkle with salt, your salad dish might not make it to the table. It becomes so more-ish that it can be completely polished off in the kitchen before the rest of the meal is finished.

And blessings continue in the late Autumn. All of a sudden pomegranates fill the green grocers’ shelves again. Those ruby red kernels that add sheer joy to any dish and look divine at the table. These kernels of happiness also speak of Summer, but it must be of Summer-gone, because Autumn and early winter is their real season.

Fennel and pomegranate, unsurprisingly, make a great match in the salad bowl. One crunchy and liquorishy, and the other slightly tart and juicy. Ottolenghi in his book Ottolenghi, pairs them with feta and sumac. This must bring four of Ottolenghi’s most loved ingredients together – he uses them a lot.

He recommends Greek feta for the bite that it gives, but I have fallen in love with a more Middle Eastern feta, one that I can get from the local Afghan grocery. It is creamier and gentler, and I adore it. In this recipe, use your favourite feta too.

Would you like more Fennel recipes? Try Fennel with Almonds and Raisins, Grilled Fennel with Saffron Crumbs, Braised Fennel with Capers, Olives and Ricotta, Fennel, Potato and Tomato Salad with Garlicky Mayonnaise, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.

Or some Pomegranate dishes? Try Pomegranate Molasses, Pomegranate Salad with Green Coriander and Lime, and Crab Apple and Pomegranate Jelly.

Browse all of our Fennel dishes, Pomegranate recipes and the Ottolenghi dishes that we have made. All of our Salads are here. Or explore our Late Autumn collection of recipes.

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Cauliflower “Shawarma” with Pomegranate and Tahini

Cauliflower has been used for ages as a vegetarian answer to the classic Middle Eastern Shawarma recipe. The cauliflower is roasted with a range of spices including toasted cumin and coriander, cinnamon, allspice, nutmeg, and sumac. In this recipe, the cauliflower is then dressed with tahini, pomegranates, pine nuts and rose petals. Beautiful Middle Eastern flavours.

This particular recipe, they say, originally came from Josh Katz of Berber and Q, and it is such a beautiful dish. It has sweetness, tartness, creaminess, ‘burntness’ (umami), warmness from the spices and a fragrance that brings the bazaars of the Middle East to your table. Its such a great dish.

Are you looking for Cauliflower recipes? Try Burghul and Cauliflower Salad with Hazelnuts, South Indian Cauliflower Soup, Cauliflower Kitchari and Slow Cooked Cauliflower with Lime and Spices.

Or some Middle Eastern recipes? Try Rice and Orzo, Saffron and Rose Scented Aubergines, and Semi Dried Tomatoes with Pomegranate Molasses.

You can also browse all of our Cauliflower Recipes, all of our Middle Eastern Recipes and all of our Pomegranate dishes. Or take some time to check out our Mid Autumn dishes.

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Pomegranate Raita

We’ve come a long way in Australia, foodwise, in the past decade or two. Not far enough – we have lost the wide variety in each vegetable, and do not yet have proper labelling of variety, growers and location. But when it comes to pomegranates we do have edible ones now! Thank goodness! When I first brought them into our kitchen the only locally available pomegranates here were sour and hard to the point of being inedible. It was after a beautiful road trip in India, eating pomegranates in Kerela with every breakfast (piled onto my plate).  Now, edible varieties are commonly available, frozen kernels are stocked by supermarkets (with all the dangers of eating mass processed frozen foods, sadly), and this year a tree will grace our garden.

Locally, I find 2 types of pomegranate – the usual bright red one with bright red kernel, and a larger pomegranate with a pink skin and paler kernels. Both are great.

Pomegranate kernels are perfect garnishes for almost anything Middle Eastern, much North Indian food, and any salad. They turn an Ok salad into something instagram-worthy.

Today, we make a Raita, a glorious use of both pomegranate kernels and yoghurt. Serve as you might any salad, with any Indian meal, or just with Indian flatbreads or a little rice.

Similar recipes include Asparagus Raita, Pomelo Raita, Carrot Raita, and Okra Raita.

Wondering what to do with your pomegranates? Here is how to extract pomegranate juice, and use it to make Pomegranate Honey, Pomegranate Vinegar and Pomegranate Molasses.

Browse all of our Pomegranate dishes and our Raitas and Pachadis. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.
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Roasted Cauliflower and Hazelnut Salad with Pomegranate

In this memorable salad from Ottolenghi and Tamimi’s Jerusalem, roasted Cauliflower, Celery and Hazelnuts are combined with Pomegranate, fresh Parsley, and warming spices. A sweet-tart vinaigrette finishes it off.

When we roast cauliflower, we make a whole lot, often 2 – 3 trays, and it is used for Cauliflower Soup, Crispy Cauliflower with Tahini Yoghurt Dressing, and this salad. Roasted cauliflower is one of the best ways to use this gorgeous winter vegetable.

Similar recipes include Roasted Whole Cauliflower with Green Tahini Dressing, Burghul and Cauliflower Salad with Hazelnuts, Cauliflower Roasted in Olive Oil, Indian Style Roasted Cauliflower, Roasted Cauliflower, Grape and Cheddar Salad, and Slow Cooked Cauliflower with Spices and Lime.

Browse all of our Cauliflower recipes, all of our Ottolenghi dishes and all of our Salads. Or explore our Early Spring recipes.

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Fresh Mozzarella Salad with Tomatoes, Cucumber and Pomegranate Molasses

This dish of beautiful fresh buffalo mozzarella balls has saved me many a time, late at night, tired from a long day, collapsed in front of the television. Mozzarella balls are torn apart, tomatoes, cukes and herbs added, and pomegranate molasses drizzled over.

Tearing the fresh Mozzarella adds great texture, great mouth-feel, and a much more interesting look than slicing. Never slice the large balls unless absolutely necessary.

Try these other fresh Buffalo Mozzarella recipes: Marinated Buffalo Mozzarella and Tomato, Green Tomato and Mozzarella Salad, Roasted Red Pepper Salad with Fresh Mozzarella, Mozzarella and Cucumber Salad with Caperberries, and Marinated Zucchini Salad with Bocconcini.

Or try Cucumber, Feta, Mint and Dill Salad.

Browse all of our Mozzarella recipes here, and all of our many many Salads. Or explore our beautiful Late Summer dishes.

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Pomegranate Vinegar

The cheery colour of Pomegranate Vinegar brightens any Winter Salad Dressing

When pomegranates are plentiful in late autumn and early winter, I love to make pomegranate honey for the winter, pomegranate molasses and pomegranate vinegar. The vinegar is great in salad dressings or over roasted vegetables, and the colour is cheery in the midst of winter.

Are you after more Pomegranate recipes? Try Pomegranate Salsa, Tomato and Pomegranate Salad, Pomegranate Molasses, and Pomegranate and Banana Coconut Salad.

Also try our Roast Capsicum Sauce and Dressing.

You might like to browse all of our Pomegranate recipes here. Check out a range of ways you can preserve in Autumn for Winter eating. Or enjoy our Early Winter recipes.

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Pomegranate Molasses

This year I have a surfeit of Pomegranates from a wonderful friend that has a prolific tree. Juice, Pomegranate Honey, Pomegranate Vinegar and other such goodies emerge from our kitchen, including this Pomegranate Molasses.

Are you looking for Pomegranate recipes? Try Pomegranate Salsa, Tomato and Pomegranate Salad, and Green Olive, Walnut, Pistachio and Pomegranate Salad.

Browse all of our other Pomegranate recipes. You might also be interested in our Autumn Preserves. Or browse our easy Early Winter recipes.

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An Autumn Fruit Salad with Pomegranates, Pears and Apples

A quick dessert celebration of Autumn. Apples, Pears and Pomegranates are brought together with yoghurt and a touch of spice for a quick, easy and delicious dessert. It’s also wonderful at breakfast time (top your cereal or oats with it) and an any-time snack. Try it also with our Bondi Bircher Muesli.

Are you looking for Pomegranate Recipes? Try making your own Pomegranate Molasses and Pomegranate Honey.

Or try these Desserts – Apples with Lemon and Cinnamon, Butter Glazed Apple, Baked Apple with Star Anise and Baked Pears with Marsala.

For more recipes, browse all of our Apple Recipes and our Pear Recipes. Find more Pomegranate recipes here, and other yoghurt recipes here. Or take some time to browse our Mid Autumn Recipes.

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Pomegranate Honey

A honey that attracts attention

A delicious and healthy combination of pomegranate and honey, fabulous to eat or cook with, and winter-healthy as well.

Pomegranate Honey is a mixture of honey and the juice of pomegranate. It is healthy, and we recommend a teaspoon a day during the cold winter months. Extracting the juice can take time, but if you have a cold pressed juicer, it is really easy. You can read more about how to extract pomegranate juice here. By the way, I am not receiving any compensation for linking to this juicer, it is for information purposes only.

Are you after Pomegranate recipes? Why not make your own Pomegranate Molasses, Pomegranate Vinegar and Pomegranate Honey. Or try Pomegranate SalsaTomato and Pomegranate Salad, and Pomegranate and Banana Salad.

What about honey recipes? Try Flattened Rice (Poha) with Banana and Honey, or Honey Roasted Carrots.

This is part of our Autumn Preserving series. You can see the other suggestions here, and even more suggestions over at Heat in the Kitchen.

You might like to explore all of our honey recipes, and all of our Pomegranate recipes. Be inspired by our easy Mid Autumn recipes.

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