This salad is delicious served on a warm evening as an accompaniment to bbq meats. It’s also good for taking to a picnic as it travels well and the flavours just deepen after a day or so.
Left overs can easily keep for a quick lunch up to two days after so long as the yoghurt is only added as required and not stirred through. I’ve been known to make repeat batches of this salad within the same week as it is very moreish!
1 tin – Chickpeas – drained and rinsed
1 tsp – Cumin
1tsp – Salt
2 – Pomegranates
100g – Lightly toasted pine nuts
1 – Ripe tomato – diced
1 tin – Lentils – drained and rinsed
1 cup – Parsley – finely chopped
1 – Lemon – juiced
1/3 cup – Olive oil
1/2 cup – Mint – finely chopped (optional)
1 cup – Plain Greek or Sherpa yoghurt – to serve
How to make the perfect pomegranate salad…
- Lightly warm the chickpeas in a pan with a dash of olive oil. Add the cumin and salt and stir until the chickpeas are coated in the mixture and its sticking to them slightly. Remove from the heat and set aside.
- Seed the pomegranates by cutting them in half, holding the cut side in your hand and whacking the skin side of them with a spoon firmly until all the seeds drop out into a bowl below.
- Set aside the yoghurt in a small bowl for serving beside the salad or adding to the top in a big dollop once the rest of the salad is tossed. Add all the remaining ingredients including the chickpeas into the bowl containing the pomegranate and toss the salad to combine.
Serves 4 as a main, 6-8 as a side.
Recipe by Damon Gameau – The man behind ‘That Sugar Film’