Pomegranate = power fruit. The seeds are deliciously sweet and sour, full of antioxidants and vitamins, and are even known to be an aphrodisiac . . . ooh la la! The combination here with mint leaves makes this the perfect light lunch on a warm day.
30 minutes plus cooling
INGREDIENTS (serves 2 to 3)
- 120 g millet
- 1 teaspoon Veggie Powder Mix (see below)
- 75 g rocket leaves
- 1 pomegranate, halved, seeds removed (see Tip)
- About 1 1/2 tbsp (10 g) fresh mint leaves, finely chopped
- Small handful roasted almonds
- 1/2 teaspoon freshly ground black pepper
- Cashew Dressing (see below)
KEEPS FOR 2 days in the fridge
SUPPLIES fine-mesh sieve
METHOD Rinse the millet in a fine-mesh sieve and drain completely. Bring 300 ml water to a boil in a large pan. Add the millet and simmer for 20 minutes until al dente. Drain the cooked millet using the sieve and transfer to a large bowl. Stir in the veggie powder (recipe overleaf) mix and let cool. Combine all the ingredients in a to-go container, except the dressing, and refrigerate. Pour a bit of the cashew dressing into a separate jar to take with you.
TIP: Give the pomegranate’s skin a good whack using a ladle before slicing it in half. This helps loosen the seeds.
veggie powder mix
PREPARATION TIME 5 mins
INGREDIENTS (makes 1 jar)
- 1 tbsp onion powder
- 2 tsp dried garlic or garlic powder
- 2 tsp dried thyme
- 2 tsp ground turmeric
- 2 tsp salt
- 1 tsp ground rosemary
- 1 tsp ground cumin
- 1 tsp black pepper
- ½ tsp ground nutmeg
KEEPS FOR More than 1 year
METHOD Add all the ingredients to a jar, put the lid on and shake or stir with a spoon to combine.
- 180g raw cashews
- 100ml extra virgin olive oil
- 3 tbsp fresh lemon juice
- 2 cloves garlic
- salt, to taste
METHOD Add all the ingredients to the food processor and blend for 2 minutes until a creamy delicously creamy dressing forms. Refrigerate in a jar with a tight-fitting lid.
READ Power Food on the Go by Rens Kroes (£12.99 Quarto)