Aubergine, Fennel and Pomegranate Salad

My obsession with pomegranates continues. This is by no means a new, or an original, idea. Ottolenghi in style, with a few quirks added by me - I just love it. The addition of fennel lightens it all and the dressing brings it together. Enjoy.

Tomato and Pomegranate salad

I borrowed this idea from the marvelous Robyn Maclarty whose blog Koek is a favourite of mine. I've tweaked her idea somewhat and made it to go alongside some simple fried chicken breasts and sweet potatoes. It's humorously Christmassy for this time of year, but it's a healthy Christmassy recipe for those who want to plan way, way ahead or for those, like me, just like bright, summery salads :)

Pomegranate, feta and herb couscous salad

My first pomegranate memory was my mum telling me how her mother would by her brother and her pomegranates as a treat after a visit to the grocery store when they where little, but would make them eat the seeds using a pin; a lesson in patience and a very clever way to keep the children entertained for hours. She was a clever las.

As far as I am concerned, Pomegranates haven't been a prominent feature in South African cuisine until recent years. They are now more readily available and no longer cost the same as the rest of your fruit-shop combined - I, in fact, found the pomegranate I used for this recipe in Checkers of all places.

They really are quite an original ingredient and one that I plan to use more often; sweet, tart and crunchy they are the perfect addition to both savory and sweet dishes; cutting through rich lamb or as a quirky addition to creme brûlée. Whichever way you choose to use them, they'll bring that little something extra to your dish.