A firm favourite for breakfast and snacking, pomegranate seeds also work well in a host of sweet and savoury dishes. Use the juicy jewel-like seeds to liven up salads, slaws and vegetable sides, add crunch to breakfast bowls, or bring some sparkle to drinks and desserts.
Pomegranates are grown across the globe, allowing for best in season, delicious and nutritious seeds all year round. Poppin’ Poms pomegranate seeds are carefully hand-picked, packed and prepared right here in the UK to ensure the best quality seeds from tree to table.
A 100g portion of pomegranate seeds provides half of the recommended daily amount of vitamin C. Vitamin C contributes to the normal function of the immune system. Pomegranates are also a source of vitamin K, some B vitamins and minerals such as calcium, potassium and iron. The calorie count of pomegranate seeds is 89kcal per 100g, making pomegranate seeds a low-calorie fruit. Available in all major retailers, pomegranate seeds can be used straight from the pack – either as a snack, or a part of both sweet and savoury recipes.
Roast Chicken with Sticky Pomegranate
A delicious one pan roasted chicken with a sticky marinade. Simply serve with some greens.
Cook time: 45
Recipe yield: 4
Ingredients
- 2kg chicken joints
- 3tbsp olive oil
- 3tbsp pomegranate molasses
- 2 red onions, cut into wedges
- 1 lemon, cut into wedges
- 2tbsp ground sumac
- 700g potatoes such as Maris piper or King Edward, peeled and cut
- 80g pomegranate seeds
- 50g flat leaf parsley, roughly chopped
Method
- Place the chicken pieces in a large bowl with the olive oil, pomegranate molasses, red onions, lemon, sumac and a good sprinkling of sea salt and ground black pepper. Toss everything together well and marinade for at least 2 hours but preferably overnight.
- When ready to cook preheat the oven to 180C/fan 160C/gas 4. Tip the chicken and all the marinade ingredients out into a large roasting tin and add the potatoes. Place in the oven to roast for 45 minutes until the chicken has turned sticky and caramelised and the potatoes are cooked and golden.
- Transfer to a large serving platter and scatter over the pomegranate seeds and flat leaf parsley. Serve with any pan juices drizzled over the top.
Roasted Aubergine with Pomegranate Molasses
The pomegranate molasses gives a rich sticky glaze to the aubergines, perfect served with a bulgur wheat salad.
Prep time: 10
Cook time: 45
Recipe yield: 4
Ingredients
- 2 large aubergines
- 3tbsp olive oil
- 3tbsp pomegranate molasses
- 4tbsp Greek style yoghurt
- 1tbsp tahini
- 1/2 lemon juice
- 1 Handful mint leaves, roughly chopped
- 150g pomegranate
Method
- Preheat the oven to 180C/fan 160C/gas 4. Cut the aubergines in half lengthways and cut crosses into the flesh but being careful not to go right the way through the skin. You will have a diamond pattern. Place on a baking tray.
- Mix together the oil and pomegranate molasses and brush over the aubergines until they are fully covered. Place in the oven for 40 – 45 minutes until the aubergines are very tender and golden and charred at the edges. If they still feel a little firm (aubergines will vary on cooking time depending on the size and thickness) return to the oven for a further 10 minutes until tender.
- Meanwhile in a bowl mix together the yoghurt with 3 tbsp of cold water, the tahini, lemon juice and honey with a pinch of salt. Mix well until smooth and a pouring consistency. Add a little more water if it is still thick.
- Arrange the aubergines on serving plates or a platter and drizzle over the yoghurt dressing. Scatter over the mint leaves and pomegranate seeds. Serve with a bulgur wheat, carrot, cucumber, and spring onion salad.
Slow Roasted Lamb with Pomegranate
Seriously tasty slow cooked lamb which during cooking produces the most delicious sauce. Orzo is added to the cooking juices and baked with the lamb to soak up all the juices. A perfect one pan roast dinner !
Prep time: 15
Cook time: 300
Recipe yield: 4
Ingredients
- 2 onions halved and finely sliced into half moons
- 3kg lamb shoulder
- 4 cloves garlic, chopped
- 1tbsp ras el hanout spice mix
- 2 bay leaves
- 3tbsp preserved lemon, finely chopped
- 500ml pomegranate juice
- For the gremolata:
- Grated zest 1 lemon
- 25g bunch flat leaf parsley, finely chopped
- 100g feta cheese, crumbled
- 250g Orzo
- 100g pomegranate seeds
Method
- Preheat the oven to 150C/fan 130C/gas 3. Place the onion in the base of a large roasting tin. Mix together the garlic, spice mix, bay leaves, preserved lemon and a good pinch of sea salt and black pepper. Rub all over the lamb and sit the lamb on top of the onion and pour over the pomegranate juice.
- Cover with foil and roast in the oven for 4 hours then remove the foil and cook for a further hour.
- Add the Orzo to the roasting tin and cook for 12 minutes until the orzo has sucked up all the juices and is cooked and tender.
- Meanwhile make up the gremolata by mixing together the lemon, parsley and feta. Serve the lamb with the Orza sprinkled with the feta and herb topping and the pomegranate seeds.
Pomegranate Pasta Salad
A light pasta salad that is juicy and tasty, perfect served on its own or as part of a summer picnic.
Prep time: 10
Cook time: 10
Recipe yield: 4
Ingredients
- 400g conchiglie (shell) pasta
- 350g cherry tomatoes, halved
- 8 radishes, finely sliced
- 60g rocket leaves
- 2tbsp fresh dill, chopped
- 80g pomegranate seeds
- 1 lemon, juice of
- 3tbsp extra virgin olive oil
- 1tsp Dijon mustard
Method
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Drain and run under cold water and set aside to drain and cool completely.
- Place the drained pasta in a large serving bowl and toss well with cherry tomatoes, the radishes, rocket leaves, dill and pomegranate seeds.
- Whisk together the lemon juice, oil and mustard with a pinch of sea salt and ground black pepper and drizzle over the pasta and toss together gently. Serve immediately.
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