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Directions for: Blueberry and Pomegranate Salad

Ingredients

Lemon Pita Chips

1 fresh pita

1 tsp extra virgin olive oil

1 Tbsp fresh lemon juice

Sea salt and freshly cracked pepper to taste

pinch piment d’esplette

pinch hot chili flakes

Lemon Dressing

4 Tbsp extra virgin olive oil

2 Tbsp fresh lemon juice

Freshly cracked pepper

Small pinch of brown sugar

Salad

handful mint, julienned

1 cup organic blueberries

1 cup pomegranate seeds

½ cup Mshalalé cheese, shredded/ stringy or feta

¼ cup pumpkin seeds

Directions

Lemon Pita Chips

1. Preheat your oven to 400 degrees F.

2. Brush the pita bread with extra virgin olive oil and the juice of 1/2 a lemon. Sprinkle with sea salt, freshly cracked pepper and piment d’esplette. Bake in the oven for about 5 minutes until golden and crispy.

Lemon Dressing

1. In a jar combine dressing ingredients. Shake to emulsify.

Salad

1. Place the julienned mint leaves in a bowl with blueberries, pomegranate seeds and Mshalalé cheese.

2. Toast the pumpkin seeds in a dry pan over medium-high heat for a few minutes until they become golden and fragrant.

3. Crumble the lemon pita over the salad and drizzle with the lemon dressing. Sprinkle with a handful of toasted pumpkin seeds.

See more: Salad, Fruit, Summer, Spring, Lunch, Side, Dinner, Picnics


http://www.foodnetwork.ca/recipe/blueberry-and-pomegranate-salad/11098/