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Grilled Pumpkin and Pomegranate Salad

Grilled Pumpkin and Pomegranate Salad
Grilled Pumpkin and Pomegranate Salad
Serves 4
Grilled pumpkin, pomegranate and a garlicky yoghurt dressing combine in a salad bursting with flavour. With a balanced combination of opposing flavours and textures, this is truly a recipe which is more than just the sum of its parts. Delicious served alongside any grilled protein, this salad is wonderfully versatile.
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
For the salad
  1. 1 Spanish onion, finely sliced
  2. 1/2 cup (120ml) white wine vinegar
  3. 300 grams pumpkin sliced to 1cm
  4. 1 tablespoon olive oil
  5. Seeds from 1/2 pomegranate
  6. 1/4 cup pumpkin (pepita) seeds
  7. 2 cups baby rocket leaves
  8. 1 tablespoons black sesame seeds
For the dressing
  1. 1 cup (250 ml) natural yoghurt
  2. 1 teaspoon tahini
  3. 2 cloves garlic, crushed
  4. 1 tablespoon lemon juice
Make
  1. Place onion in a small bowl and add vinegar. Let sit at room temperature for 30 minutes to an hour to pickle slightly and loose some of its sharpness. Place pumpkin in a large bowl. Add oil and toss to coat. Heat a char grill pan or large frying pan over medium-high heat. Cook pumpkin for 5 to 7 minute each side or until browned and tender. Set aside to cool.
  2. For garlic yoghurt sauce, combine ingredients and stir until smooth. Season to taste with sea salt and freshly ground black pepper. If the dressing is too thick, add water (a little at a time) until it's a looser consistency.
  3. Combine remaining ingredients in a bowl, adding roasted pumpkin, onion, pomegranate and pumpkin seeds. Toss to combine. Drizzle with yoghurt dressing and scatter with black sesame seeds.
The Gluten Free Table https://theglutenfreetable.com.au/
 

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Pomegranate Tabbouleh

Pomegranate Tabbouleh
Pomegranate Tabbouleh
Serves 6
This salad is loosely based on tabbouleh, using pomegranates alongside parsley and quinoa in place of burghul. With its jewel-like pomegranate seeds sitting on a bed of emerald herbs, this salad makes a beautiful addition to any dinner table. t’s light and wholesome, and flecked with lots of fresh herbs.
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Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Gather
  1. 1 cup quinoa
  2. 1 garlic clove, finely grated
  3. 3 spring onions
  4. 1 pomegranate, seeds removed
  5. 1 large cucumber
  6. 1/2 cup finely chopped mint leaves
  7. 1 cup finely chopped flat-leaf parsley
  8. 1/4 cup extra-virgin olive oil
  9. Zest and juice of 1 small lemon
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside to cool.
  2. Finely slice the spring onions, dice the cucumber and add both to a large mixing bowl. Add the cooled quinoa, pomegranate seeds, mint and parsley and stir everything together. Moisten with the lemon juice, zest and olive oil, season to taste and then serve.
The Gluten Free Table https://theglutenfreetable.com.au/

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