This is a guilt-free family feast for any occasion – the pomegranates and walnuts give it a summery spark!
80g pomegranate seeds
80g walnut pieces
1 bag baby spinach leaves
Honey Vinaigrette:
1 Tbsp. red wine vinegar
1tsp. Honey, 2 Tbsp. extra virgin olive oil
salt and pepper, to taste
Layer the pomegranate and walnuts onto the spinach.
Mix all the vinaigrette ingredients together, pour over the top of the salad and toss lightly.
Cook’s Tip: You can try this recipe with feta as well.
(Recipe by zest4life founders Carolyn St John Loder and Wendy Nagle )
Courtesy of Professor Celene Bernstein
