Box Full of Rubies

IMG_9570With even more passionate anticipation than me, my daughter awaits patiently the Pomegranate season. When she was younger and had no sense of months and weeks, she could only calculate by ‘sleeps’. With too many sleeps in between one pomegranate season and the next, she knew that they arrived with the return to school. So, after a whole summer of swimming, ice creams and  total freedom, the school season does not only mean change, it means POMEGRANATES!

Bright red, shiny, juicy, sweet, delicious, healthy, crunchy, red pomegranates! We so love them.  My grandma Benna used to come up with this riddle …. ‘A box of Rubies?’ Pomegranates I used to scream! This is a magical, fantastical fruit. When you open it…. Beautiful. Have you noticed I really really do love them? 

Peeling a pomegranate is a ritual in itself. I promise to take photos showing a step-by-step procedure, and post it. Please do not slice the fruit open with a knife! There is a special way of doing it.

I am a firm believer of seasonal eating. So, we need to make sure we make more than just the most of it!.   I juice them, I put them in everything: in desserts, in the school lunch box, in salads, in bakes… as much, and as often. By mid November, we really are ready to leave-off until the next season!IMG_9545

As my father’s side of the family lived for many years in north Africa, we have a strong influence of this area's cuisine in our day-to-day cooking. Cumin, couscous, lamb, lemons, mint, parsley, chilies and chickpeas. So, I have come up with a salad which is totally my scene for food. Placed on the couscous salad: a free-range egg, fried, yolk kept soft (my mouth waters even by describing it), that with the first touch of the fork, lets a warm yellow trickle ooze over the couscous! Accompanied by a refreshing juice (you need 2 glasses of seeds to make one glass of juice). And last but definitely not least, a quick cheesecake with what on top? Pomegranates of course!

Claire Borg

Pomegranate and Chickpea Salad with Fried Egg

By 21st October 2013

Not only pretty to look at. This simple salad is sensational. Must try!

Ingredients

Instructions

Mix the couscous and spices, drizzle with some olive oil and over it, pour a cup of boiling water. Cover and stand for 5 minutes. Cool. Mix with the chickpeas (rinsed and drained), pomegranates and parsley.

Serve with a fried egg on top.

 

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