Life made simple

The nowness of pomegranate.


Isn’t it wonderful how certain ingredients slide in and out of now-ness.

There was a time when pomegranate was just a long word, not a big thing.

And now?

Well now these juicy little ruby pearls are popping up all over the place. We can’t lie. We’re fans.

We love how pomegranate has found its way into everything from cauliflower salads and chicken breast casseroles, to cocktails and chilled summer soup sprinkles.

Since one of our followers shared this image with us, we thought we should re-share it – with an idea we think is delicious. An eye-poppingly colourful tabbouleh. It’s downloadable as a printable pdf here. (Thanks Waitrose.) And, with one of the main ingredients being cauliflower, we suggest you keep a bag of Natures Garden cauliflower on standby, for the moment you run into a glut of gorgeous poms.

And now the good news. Late summer is pomegranate season.

So start harvesting some fresh ideas and recipes, and remember to scatter these delectable jewel-like seeds wherever your culinary path leads you.



1 cauliflower, cut into florets

2 tbsp olive oil

75g bulgar wheat

1⁄2 tsp ground cinnamon

1⁄2 tsp ground coriander

1⁄4 tsp ground ginger

300g red choice tomatoes, finely chopped

And the good news? Late summer is pomegranate season.

bunch salad onions, sliced

1 pomegranate, seeded

100g pack flat leaf chopped parsley

25g pack mint, chopped

1 lemon, juiced


1. Preheat the oven to 200˚C, gas mark 6. Toss the cauliflower with 1 tbsp oil, season and spread out on a baking tray. Cover with foil and roast for 20 minutes, then uncover and roast for a further 20 minutes, until very tender and lightly browned; set aside to cool.

2. Meanwhile, put the bulgar wheat in a heatproof bowl, cover with boiling water and set aside for 10 minutes. Drain well, then toss with the spices and spread out on a baking sheet. Bake in the oven for 10 minutes to dry out and crisp up, then set aside to cool.

3. Stir together the bulgar wheat, cauliflower and remaining 1 tbsp oil with the tomatoes, salad onions, pomegranate seeds and herbs. Season and serve.

This recipe first appeared in the ‘Harvest’ section of Waitrose Food, January 2017 issue.

Preparation time:15 minutes

Cooking time:40 minutes

Total time:55 minutes

Serves: 4


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