Pomegranate Salad

  4 cups Pomegranate arils
  3 crispy apples, chopped
  2 crunchy pears, chopped
  1 cup walnuts, lightly crushed
  pinch of salt
  2 limes (1/2 cup juice)
  1½ tablespoons honey
  1 tablespoon brown sugar
  ¼ teaspoon cinnamon
  ½ teaspoon apple cider vinegar
  10 mint leaves, chopped

1. Place arils in a large bowl. 
2. Add the pears and apples and mix together. 
3. Sprinkle the walnuts and salt on top.
4. To make the dressing whisk together the lime juice, honey, brown sugar, apple cider vinegar, cinnamon, and mint until smooth. 
5. Pour the dressing over the salad and mix together.
6. Store in the fridge until ready to serve. If the apples begin to brown, squeeze more lime juice on them.

Pomegranate Salsa

  2 1/2 cups Pomegranate arils
  1 - 3 jalapeños, seeds removed and minced
  1 1/3 cup diced cucumber
  1/4 - 1/3 cup finely chopped cilantro
  1/3 cup diced red onion
  squeeze of half a lime

1. Combine all of the prepared ingredients in a bowl.
2. Starting with using only 1 jalapeño. Stir to combine. 
3. Test for heat preference and add additional jalapeño if desired.

Pomegranate Olive Oil Cake,

¾ cup Pomegranate arils
2 teaspoons baking powder, sifted
2 cups all-purpose flour, sifted
4 whole eggs, room temperature
1 cup + 3 tablespoons granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter, melted
1 lemon, zested and juice strained
¾ cup extra-virgin olive oil
1–2 teaspoons all-purpose flour
2 tablespoons brown (or raw) sugar

1. Preheat oven to 160 °C. 
2. Butter and flour the bottom and inside of the cake pan. 
3. Sift together flour and baking powder. Whip the eggs at high speed until about tripled in volume.
4. Add the granulated sugar and continue to whip on high speed. Whip the eggs and sugar until they are pale and stiff — generally about three to five minutes. 
5. Incorporate the lemon zest, salt and strained lemon juice. Incorporate the melted butter, while slowly mixing.
6. Add one cup of the flour; mix until incorporated. On medium speed, add ½ cup of olive oil. 
7. Add the remaining dry ingredients just until incorporated; scrape if necessary. 
8. Whilst mixing, add the last of the olive oil in a steady stream; scrape the bowl.
9. Mix again on high speed for about 30 seconds to ensure a thorough and even mixture. 
10. In a separate bowl, add ¾ cup of arils and one teaspoon of flour to lightly coat them. Gently fold the coated arils into the prepared cake batter.
11. Pour the batter into your prepared cake pan. Generously sprinkle the brown sugar over the top of the cake and place the cake into the oven. 
12. After about 15 minutes, rotate the cake 180 degrees and bake for another 20–25 minutes. 
13. The cake should be golden brown on top and the center should spring back when pressed lightly.
14. Allow the cake to cool completely before removing from the pan. Add ¼ cup arils as garnish and a drizzle of fine olive oil.


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