Recipe courtesy of Nadia G
Episode: Rockstar Recipes
Blueberry and Pomegranate Salad
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 Servings
Level:
Easy
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 Servings
Level:
Easy

Ingredients

Lemon Pita Chips
  • 1 large fresh pita
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Sea salt and freshly ground pepper
  • Pinch piment d'espelette or pinch hot chile flakes
Lemon Dressing
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Freshly ground black pepper
  • Small pinch brown sugar
Salad
  • 1/4 cup pumpkin seeds, toasted
  • Handful fresh mint leaves, julienned
  • 1 cup organic blueberries
  • 1 cup pomegranate seeds
  • 1/2 cup shredded mshalale cheese or 1/2 cup feta cheese

Directions

To make the lemon pita chips: Preheat the oven to 400 degrees F. Brush the pita bread with extra-virgin olive oil and the lemon juice. Sprinkle with sea salt, freshly ground black pepper and piment d'espelette. Bake in the oven for about 5 minutes, until golden and crispy. 

To make the lemon dressing: In a jar combine extra-virgin olive oil and fresh lemon juice. Shake to emulsify. 

To make the salad: Toast the pumpkin seeds in a dry pan over medium-high heat for a few minutes until they become golden and fragrant. Place the julienned mint leaves in a bowl with the blueberries, pomegranate seeds and mshalale cheese. Crumble the lemon pita over the salad and drizzle with the lemon dressing. Sprinkle with a handful of toasted pumpkin seeds; mix to combine.

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