Using pomegranate concentrate which is made from pomegranate juice, I created a recipe for pomegranate dressing. The thick, sticky molasses paired with a fruit vinegar resulted in one of the nicest dressings I have made for quite some time.
Once a week in summer, and as often as we can in winter, we braai. We go to a friends’ house and he lights a fire using two types of wood. One being the wingerd stokkies. For those of you who don’t speak Afrikaans I am referring to a barbecue using wood from a vineyard. The fire is created in a very specific manner and takes 70 minutes to reach the correct temperature for the chicken we are going to have for dinner. That never changes. It might be flavoured differently and sometimes it is cut into pieces but it will always be chicken. This is timed to perfection and then served with a variety of salads. If these are made at his house we are guaranteed to get a standard green salad with iceberg lettuce, large tomatoes cut into wedges, cucumber slices, feta, olives and raw onions.
Today’s inspiration ♥ Recipe For Pomegranate Dressing ♥ can be found on Lavender and Lime Click To Tweet
As Dave and I don’t eat raw onions I always bring a salad with me. Nico prefers baby tomatoes and so for our winter evening braai a few weeks ago I made a very simple salad. I used rocket and spinach from my garden and added bella tomatoes and pomegranate arils. I dressed the salad with a pomegranate dressing made with my own pomegranate concentrate. This salad was the first one to be eaten and Nico commented on how excellent it was, stating he was bored with the same old salad served up every night in his house. To me, the pepperiness of the rocket was perfectly complemented by the tartness of the pomegranate dressing. Dave agreed with me and I can see variations of this being created quite often in our house.
- 15 mls pomegranate concentrate
- 45 mls flax seed or olive oil
- 15 mls blueberry vinegar *
- Salt and freshly ground black pepper to season
- Place the pomegranate concentrate, oil and vinegar into a mixing bowl or jug
- Whisk until combined
- Season to taste and pour over your salad
Dave and I are overseas in Europe. We will be back at work on the 19th of September. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
View the previous posts on September 5:
- two years ago – Sablé Biscuits
- three years ago – Sourdough Chocolate Cherry Cake
- four years ago – Using Social Media To Build Your Blog Brand
- five years ago – Ras El Hanout Chicken
- six years ago – Friday’s Food Quiz Number 35