Tag Archives: Pomegranate

Mustard Pomegranate and Kale Quinoa with Honey and Lemon Seared Lamb

I was going to post this later this afternoon, but I happened to find myself in a conversation with my girlfriend about lamb back straps (as you do). She was on her way to buying them and I was in the midst of creating this post. So, it seemed only fitting to hurry along and post it this morning, in the hope of not only adding to her (no doubt already amazing) dinner but to any of you who are out there deciding what to make tonight. . .

If you’re not a fan of Kale or are having trouble finding it, it can be inter changed with Tuscan Cabbage, Spinach or even Green Beans. Enjoy! xx

Mustard Pomegranate and Kale Quinoa
Inspired by Green Kitchen Stories

1 cup quinoa
1 tbsp olive oil
1 tsp olive oil
2 shallots finely diced
zest and juice of 1 lemon
2 tbsp English mustard
4 large kale leaves, center ribs and stems removed, finely chopped and blanched
1/3 cup dried cranberries
¼ cup toasted pecans
pomegranate seeds

Cook quinoa as per instructions on pack, add chicken stock for flavor. Allow to cool once cooked

In the meantime in a small frying pan heat 1 tsp olive oil and saute shallots for approx 5 minutes or until slightly charred.

In a small bowl combine 1 tablespoon olive oil, mustard, lemon juice and zest, whisk together.

In a medium sized serving bowl combine quinoa, shallots, kale, cranberries, pomegranate seeds and drizzles with dressing. mix together well and top with toasted pecans.
To effectively remove pomegranate seeds, cut pomegranate in half, hold over bowl and with a wooden spoon begin tapping the flat side section of the pomegranate. At first nothing will happen, but persist and eventually the seeds will start trickling down.
To see exactly how to prepare kale leaves head right this way

Honey and Lemon Seared Lamb with Pomegranates and Mint
Recipe by Mummyknows

400g Lamb Back Strap
1 tablespoon olive oil
1 shallot finely diced
Juice and zest of 1 lemon
1 teaspoon honey
few sprigs of thyme
1 clove garlic minced
handful mint
pomegranate seeds

In a small bowl whisk together lemon juice, zest, honey, garlic and thyme leaves.

Marinate lamb in mixture from for 10 minutes up to an hour.

In a medium size frying pan heat 1 tablespoon olive oil and saute shallots. After 1 minute add lamb and sear over high heat. Turn occasionally and gradually add any left over marinate, cook until golden on the outside and pink on the inside (should only take a few minutes).

Serve lamb topped with shallots and sprinkled with pomegranate seeds and mint.

Fish and Salad revamped

Pic via Delicious Magazine

Sumac Spiced Barramundi with Tahini Paste and Quinoa Salad

I’m forever on the hunt for new versions of fish and salad. The recent edition of Delicious Magazine with all it’s beautiful pictures and clever ideas prompted me to delve into the archives for inspiration. My past aversions to anything mushy or paste like would have previously prevented me from attempting this recipe. But, since our babies repertoire for all matter of things blended have taken center stage in our kitchen, I’ve developed a new found appreciation for pastes and purees. This recipe for Sumac Spiced Barramundi with Tahini Paste and Quinoa Salad which I have adjusted to make even healthier, truly is delicious. It gives fish and salad a total makeover xx  

Recipe adapted from Delicious magazine

1 avocado, chopped
Juice of 1/2 lemon
2 tbs extra virgin olive oil
2 tbs tahini
1 tbs ground cumin
2 tsp sumac
1 cup quinoa
Chicken stock / vegetable stock to cook quinoa
1 Shallot finely diced
3 tbs slivered almonds dry fried
2 tbs lemon juice
1 teaspoon lemon rinde
1 tbs olive oil
Handful green beans
1 Lebanese cucumber, cut into matchsticks
1 cup pitted green olives, sliced
2 tbs chopped flat-leaf parsley
2 tbs chopped mint leaves
Seeds of 1 pomegranate
4 Baramundi fillets skin on, pin-boned

Cook the Quinoa as per pack, using chicken stock to flavor. In the meantime, saute shallots for 3 minutes then set aside. In the same pan, dry fry slithered almonds for 4 minutes or until golden, set aside. Blanch green beans. Then, in a small mixing bowl combine 1 tablespoon olive oil, lemon rind and lemon juice, whisk together. In a large serving bowl, combine, cooled Quinoa, shallots, almonds, green beans, pomegranates and lemon mixture and mix together. When ready to serve, top with mint, parsley and cucumber and toss to combine.

To make the paste, combine chopped avocado, Tahini, lemon juice, cumin, 1 tablespoon olive oil and 1 teaspoon sumac and whisk together until a smooth paste forms.

Preheat oven to 180c. In the meantime season fish with salt and pepper and sprinkle 1 teaspoon of sumac on. Then heat 1 tablespoon olive oil in fry pan and cook fish skin side down for 2 minutes or until golden, then repeat the same on other side. Transfer fish to oven and bake for approx 10 minutes or until cooked through.

To serve brush each plate with Tahini paste, lay cooked fish beside it and top with salad.

Healthy Summer BBQ – Persian corn, Worcestershire fillet and Spring vegetables

Since my little one has just recently been weaned over to the bottle I thought it wise to book a hair appointment tonight. As a purely breast fed baby, we’ve been attached at the hip (or pardon the pun, the breast) at this time of evening for obvious reasons. Feeding aside I like to be there when she’s tucked into bed. . Tonight’s the first night in seven months that my little baby girl together with my husband have headed out sans mumma. Make no mistake, it’s not like they’re heading to the moon, they’re merely on their way to my in laws for an early dinner.  I’d be lying if I didn’t admit my heart aches a little. Crazy you may say. Well I don’t disagree.

The other night hubby came home with a surprise selection of Jame Oliver Magazines.  Though most of my reading consists of scouring through blogs and internet sites, I am a sucker for curling up late at night with a good selection of magazines and a cup of tea. Inspired, we cooked up a big healthy feast on the BBQ. I’m hoping sharing these recipes with you serves as a welcome distraction, puts a big smile back on my dial and one on yours too xx

Jamie Oliver’s Persian Corn reinterpreted

To make this recipe a little healthier I replaced the butter with olive oil, the walnuts with almonds and added some lime zest ( a girlfriend’s trick), plus a sprinkling of spring onions.

4 Corns
1 tablespoon olive oil
Seeds of half a pomegranate
2 teaspoons sumac
2 tablespoons slithered almonds
1 tablespoon lime zest
4 spring onions finely sliced

In a large saucepan of boiling water cook the corn for approx 10 minutes. Once cooked drain under cold water and allow to cool. Scrape the corn off the cob and place in a medium sized mixing bowl, add the sumac, lime rind and pomegranates and mix together. Heat the olive oil in a medium sized skillet and pan fry the almonds for a couple of minutes or until golden. Add the corn mixture and cook for a further 3 minutes. Place the mixture in a serving bowl and top with sliced spring onions.

Barbecued Spring Vegetables with spicy orange dressing
Recipe adapted from Jamie Oliver

2 Carrots cut into quarters
4 spring onions trimmed
1 bunch broccolini halved lengthways
1 bunch baby asparagus halved lengthways
1 zucchini sliced
1 bunch of green beans
2 teaspoons cumin
1/2 teaspoon cinnamon
juice of 1/2 an orange
olive oil

Stack the vegetables on a large serving dish, drizzle with olive oil and season with salt and pepper. Pass it to your significant other/ brother / mate / dad and ask them to BBQ it for you. For those of you who just gasped in shock, admittedly I have no idea how to fire up a Barbie. For the brave girls that can cook a mean BBQ, place the veges on a hot BBQ and cook for 5 – 6 minutes or until charred. In the meantime (back in the kitchen) combine the spices and juice with an equal part olive oil and whisk together. When the vegetables are ready drizzle with dressing and serve.

Black and Blushing Worcestershire Fillet
Adapted from a Jamie Oliver Recipe

800g piece of fillet steak
2 heaped tablespoons french mustard
8 – 10 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 Rosemary Sprigs

As early as possible (ideally in the morning) place all the ingredients in a zip lock bag, squeeze out the air and massage all the flavors into the beef. Approx 1.5 hours prior to cooking remove from the fridge, place in a cool corner of the kitchen and allow to reach room temperature. Pre heat the BBQ, drizzle some olive oil over the hottest part of the BBQ and cook for about 8 – 10 minutes, turning every minute. Once it looks cooked move to a cooler part of the BBQ and cook to your liking. Once cooked, place on a platter, drizzle some olive oil and Worcestershire sauce over and allow meat to rest for a few minutes before serving.

Super Food Sunday BBQ – Grilled sesame and mirin salmon with Greens

On the BBQ tonight; Grilled salmon fillets with sesame mirin dressing and Grilled greens with balsamic and chilli

We used to associate Sunday night with a good excuse to eat fast and cheap (well fast anyway). Sounds tempting but it always left us feeling like bloated couch potatoes, lounging around in a post takeaway blur. These days Sunday nights have become about wonderful healthy feasts. What better way to start the new week then a BBQ packed with super foods? Less time in the kitchen and more time outdoors on a balmy summer night. .

Grilled salmon fillets with sesame mirin dressing
(adapted from a Donna Hay dressing)


4 x Salmon Fillets (skin on)
Coconut oil spray
2 tablespoons of toasted sesame seeds
2 tablespoons of pickled ginger
2 spring onions finely chopped
2 tablespoons soy sauce
2 tablespoons lemon juice
1/3 cup mirin


To make dressing combine toasted sesame seeds, pickled ginger, spring onions, soya sauce, lemon juice and mirin, mix and set aside. Spray salmon with coconut oil, season with salt and pepper and place skin down on a pre heated BBQ. Cook for a couple of minutes on each side until crispy and golden but still tender. Pour a portion of dressing on each serve of salmon and keep the remaining dressing for seconds. . .

Grilled greens with balsamic and chilli
(Adapted from a Bill Granger recipe)


4 Zucchini
1 bunch of broccolini
1 bunch baby asparagus
olive oil spray
Seeds of one pomegranate
1 large red chilli
Mint leaves
1 tablespoon balsamic vinegar
Juice of 1/2 lemon
2 teaspoons honey
1 larges red chilli


Place all the dressing ingredients in a small mixing bowl and whisk together. Spray all the greens with a fine olive oil spray and grill on a pre heated BBQ, beginning with zucchini, followed by the Broccolini and lastly adding the asparagus. Grill all greens until golden or well browned. Lay greens on a serving plate, trickle the dressing over the greens then scatter pomegranate seeds, chilli and mint on top.

*Quick tip; Make both dressings first, so all the kitchen work is done, then the salmon and greens go on the BBQ. Head outside and kick back with glass of wine or if you’re like me, a Japanese green tea :)