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Pomegranates are an underrated fruit, but they’re absolutely delicious and can add a real twist to dishes, as chef Sue Lawrence proves with this recipe.
In season from October to February, this is the ideal time to make the most of the ruby red fruit, and the cubed seeds can make even the most boring of dishes look attractive.
Pomegranates are also really good for us, as the fruit has very high antioxidant properties, and are rich in potassium, vitamin C, niacin and fibre.
Here the sweet-sharp taste is combined with a creamy goat’s cheese, served alongside mixed salad and warmed bread. Heaven!
• 4 slices baguette or ciabatta
• 4 slices of goat's cheese
• Extra virgin olive oil
• Juice of the half of a lemon
• 1 tbsp pomegranate molasses
• Mixed salad leaves
• Seeds of 1 pomegranate (to extract, halve the pomegrante then bash each half with heavy spoon, through cupped hands, over bowl)
1. Place the bread on baking tray, top with cheese, drizzle with1 tbsp oil
2. Bake at 190°C/375°F/Gas 5, near the top of the oven until the cheese is melted (about 10 minutes)
3. In a screw-top jar, shake 3 tbsp oil with the lemon juice, molasses, salt and pepper
4. Toss the salad leaves with the dressing, then arrange some on individual plates
5. Place the hot cheesy toast on to each plate, garnish with pomegranate seeds