I made this delicious salad on a whim after finding pomegranates at the fruit shop. I love the delicate sweet yet tangy flavour and with this gorgeous summer weather (although somewhat intermittent!) what better to enjoy it.

Pomegranate is an exceptional fruit that shot to fame a few years back. Being from middle eastern parents this gorgeous ruby coloured favourite has been a regular guest in our family fruit bowl so it makes me happy to no end that I can find it much more readily now.

I’ve got pomegranate on the mind for reasons other than eating it. Recently my mother told me that on my wedding day (next year!) that it is a tradition for the bride to step on a pomegranate after the ceremony.

The humble pomegranate is actually much more than it seems. After doing some research I discovered that across many middle eastern and oriental cultures the pomegranate was revered as a symbol of life, regeneration, abundance, fertility, love and the insolubility of marriage.

Not bad for a fruit.

Despite the fact that I’ll be stomping on one on in four months time, the pomegranate does have a lot to offer nutritionally…

1) Reduces waist line and belly fat storage

2) Reduces the stress hormone cortisol and calms nerves

3) Promotes skin repair

4) Boosts sexual desire

5) Increases memory

6) Lowers (bad) cholesterol and blood pressure

7) Fights cancer

8) Increases energy and feelings of wellbeing

If you don’t already include pomegranate (fresh from the fruit) into your diet where possible, then hopefully you have 8 incentives now! There are a lot of pomegranates available now during Australia’s summer and early autumn. Most of these are imported though.

This recipe below is a simple yet delicious way to enjoy fresh pomegranate seeds.

But first, a tip on how to open pomegranates:

  • Slice through the skin around the centre without cutting all the way through
  • Gently pry apart the two halves
  • Hold one half seed side down over a bowl with water (or in to prevent red juice splashing on your) and tap with spoon to release seeds
  • Next gently stretch the skin and break into wedges to release more seeds and finally using a butter knife or your fingers gently push out any remaining seeds
  • Discard the skin and inner membrane

Here’s the recipe:

Quinoa, pomegranate and poached chicken summer salad

What you’ll need

  • Quinoa – 1 cup
  • Cherry tomatoes 1/2 punnet
  • Red capsicum 1/2
  • 4 sprint onions
  • 2 cups chopped watercress
  • Snap peas
  • Asparagus
  • Pomegranate
  • Goji berries
  • Mint
  • Chicken breast
  • Dressing: lemon/ACV/olive oil/mint/sweeten if needed with 1tsp raw honey, pomegranate concentrate or maple syrup


What to do:

  • Soak and rinse 1cup of quinoa
  • Cooke quinoa as per instructions
  • Meanwhile lightly steam the beans and asparagus, allow to cool before adding into salad
  • Rinse and chop all other veggies
  • Toss veggies and goji berries together and leave aside
  • Marinate chicken breasts in sumac and lemon juice – slice in half and wrap tightly in cling film, tie the ends together
  • Poach chicken breasts in hot water (bring to a simmer, turn off heat) for 15 minutes with the lid on
  • Remove chicken, slice thinly and add to salad.
  • Sprinkle in pomegranate, fresh mint and drizzle over the dressing – be generous!

Eat and enjoy!

Saha to you,



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