The big boys are at their father’s for the first week of the holidays so the Failsafe eating goes on holidays too and we eat whatever the hell we like! On the weekend, we were out shopping for food and I found a huge, delicious looking pomegranate and decided I must have it for a salad during the week. Once I got it home, I really didn’t quite know what to do with it so Google, once again, was my friend. I looked up pomegranate salads and came across a recipe by Angela Hartnett, a British Michelin Star rated chef who has worked for the likes of Gordon Ramsay. It sounded so delicious apart from a couple of ingredients, so in true Schana form, I tweaked the recipe and came up with my own.
1 medium red onion finely sliced
3 oranges peeled and segmented
2 tbsps of roughly chopped fresh mint
60 mls of red wine vinegar
20 mls of extra virgin olive oil
1 tsp of French or Dijon mustard
salt and pepper
Remove the stalk from the cauliflower and cut into smallish florets. Bring a pot of salted water to the boil then add the cauliflower. Cook until just tender. Drain and run under cold water. In a small bowl, combine the vinegar, oil and mustard then stir through the onion and set aside for about 10 minutes to “cook” the onion slightly. In the meantime, cut the pomegranate in half and remove the “jewels”. You can either painstakingly pick them out one by one or holding the pomegranate half in your palm cut side down and over a bowl, beat it with a wooden spoon until all the jewels come out. Pick through it to remove any of the hard, inedible white stuff (much easier and quicker than picking out the jewels). Once the cauli has drained well, toss all the ingredients together and season to taste with salt and pepper.