Chickpeas & Pomegranate Salad with Lime Dressing

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…Ingredients:

For the salad

  • 6 sweet colourful baby peppers
  • 1 tin unsalted chickpeas
  • 1 tin black beans
  • 1 large pomegranate
  • Handful of fresh curly parsley

For the dressing

  • 2 limes; juiced / ~40ml lime juice
  • 4tbsp olive oil
  • 1tbsp Dijon mustard
  • 1tbsp raw runny honey

Method:

First let’s prepare the dressing.

Pop all ingredients into salad dressing shaker and mix well.

Put aside and let it “marinate” for a bit.

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Now, for the salad itself.

Open both the chickpeas and black beans and drain whatever liquid is in the tin, wash the beans well and then drain again to reduce liquids added to the salad.

Peel and deseed the pomegranate. Pop its fruits into the bowl you intend to mix the salad up in.

Wash and finely slice the baby peppers leaving them in rings.

Finely chop the handful of parsley stalks.

Finally add the drained beans.

Gently mix or toss all ingredients, add dressing to taste and enjoy!

If you are quick enough when dealing with the pomegranate this light meal shouldn’t take you more than 5 minutes to prepare! Lately I am finding that I am going totally mad for pomegranates but I am still searching for the perfect way to peel and de-seed them.

Just in case you are wondering, I didn’t forget about adding salt, pepper or any other spices; it’s just that they simply aren’t needed here. The ingredients and the dressing work together so perfectly that there really isn’t any need for additional flavours.

Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…

Pomegranate & Passion Fruit Muffins

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.Unfortunately for some of my readers this is not a sugar free recipe but I might just try to develop a sugar free version of them as they are truly something special.

To be honest I wasn’t planning on baking such fruit rich muffins but as I had some passion fruits close to their use by time and also I had just returned from a foodie shopping expedition carrying a small carry bag full of pomegranates (lately, this seems to be my “go to” fruit) and Mark was nagging me for some “normal” muffins, I decided to give these flavours a try. And oh boy, am I glad I did because I totally love the final effect. It’s so aromatic and unusual. I think the sensation of the crunchy seeds when biting into them makes them one of the kind.

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.The recipe will make 6 full size muffins.

Ingredients:

  • 150g flour
  • 120ml milk
  • 100g caster sugar
  • 30g butter; slightly melted
  • 4 passion fruit
  • 1 egg; lightly beaten
  • 1tsp vanilla essence
  • 1/2tsp baking powder
  • Giant handful of pomegranate seeds

Method:

Preheat your oven to 200C and line a 6 muffin baking tray with paper or silicone muffin casings.

In a large bowl mix together the flour, baking powder and sugar.

In a second bowl mix the milk, butter, egg, vanilla essence and passion fruit pulp then gently hand whisk until combined.

Add the wet ingredients mixture to the dry ingredients mix and fold in until just combined. Do not under any circumstances over mix them or the muffins will come out tough.

Add the pomegranate seeds and mix in gentle till evenly distributed. Finally spoon the batter into your earlier prepared muffin cases.

Bake in a preheated oven at 200C for 20-22 minutes. You want them well risen and lovely golden brown on top.

Remove from the oven and move onto a cooling rack.

Let them cool completely before serving (if you can withstand the super intense fruit aroma around the house that is).

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.

If you love fruits you will love these muffins; they are moist, zingy and very fruity, filled with crunchy seeds offering an unusual sensation in your mouth and a wonderful flavour combination on top, not to mention their totally divine smell… just being close to them you will instinctively know there are passion fruits somewhere around.So, what do you think?

Have you ever had any kind of muffins with crunchy seeds before?

What’s Cooking – Christmas Chicken Liver Toasts

Our Christmas Chicken Liver Toasts
Our Christmas Chicken Liver Toasts

With Christmas less than a week away it is time to pull out some of those festive recipes that are considered extra special. This one is a truly Christmassy looking one – with lovely colours and full of goodness, it would make a perfect starter during this festive season.

Ingredients list:

  • 400g chicken livers
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small chilli, finely chopped
  • 4-5 tbsp olive oil
  • 2 tbsp brandy
  • 1 pomegranate, seeded
  • A handful of parsley, chopped
  • A good balsamic to drizzle
  • 6 pieces of good quality bread
  • Salt and pepper, to taste

Method:

1. Heat a frying pan over a high heat and when it starts to smoke add a tablespoon of the olive oil. Season the livers well with salt, pepper and a good pinch of the chilli and add half the livers to the oil and stir-fry for a few minutes until the livers are browned all over. Remove to a warm plate, heat the pan again, add another tablespoon of oil and brown the remaining livers and again add them to your warm plate. Pour in the brandy to deglaze and get all the flavour from the pan and transfer the juices onto the livers on their plate.

2. Add another glug of olive oil and add the shallots, garlic and remaining chilli and cook until soft. Put the livers back in the pan, turn off the heat and smash them up into the onions until you have a rough textured liver mix.

3. Add chopped parsley and finally, sprinkle over the pomegranate seeds.

4. Toast the bread, drizzle a little olive oil over the top and layer with the liver mix. To finish dish up, drizzle with some more olive oil and balsamic vinegar.

Your livers should all look festive now with speckles of red and green throughout, and just wait to you try a mouthful!

Mark heard about this treat last Xmas from a work colleague, so no guarantees it’s correct as intended but… we absolutely love it.