Pomegranate

This deliciously refreshing salad makes an elegant accompaniment to lamb—and tastes even better.

Pomegranate and celery couscous Recipe

Ingredients

200 grams couscous (Market Organics, Stalls 46-55, I Shed)
200ml vegetable stock, hot (Market Organics, Stalls 46-55, I Shed)
salt flakes, cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
juice ½ lemon (Fruit & Veg Supply, Stall 21-25, H Shed)
2 tbsp chopped fresh mint, plus extra leaves to garnish (Green Leaf Produce, Stalls 39-42, H Shed)
75 grams baby spinach (Green Leaf Produce, Stalls 39-42, H Shed)
4 stalks celery, sliced (George’s Fruit & Veg, Stalls 9-14, H Shed)
seeds from 1 pomegranate (George’s Fruit & Veg, Stalls 9-14, H Shed)
6 tbsp olive oil (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
1 tsp Dijon mustard (The French Shop, Shop 1-2, Dairy Hall)
6 tbsp pomegranate juice (53° East Nut Shop, Shop 6, F Shed)
juice ½ lemon (George’s Fruit & Veg, Stalls 9-14, H Shed)

Method

Place couscous in a heatproof bowl and pour in hot stock. Cover, and stand for 10 minutes until stock is absorbed. Fluff with a fork and leave to cool, then season to taste and stir in lemon juice and chopped mint.

Place couscous in a salad bowl and top with spinach, celery, pomegranate seeds and extra mint leaves.

Make a dressing by whisking together the pomegranate and lemon juice with the mustard and oil. Season to taste.

Just before serving, pour dressing over couscous.