Apple, Lettuce and Pomegranate Salad

Eating seasonal local food sometimes means you have to force your imagination, founding different ways to cook the same (often boring) products, or start using others you might not be comfortable with. Until recently that’s what the pomegranate was for me – something vaguely familiar and a childhood memory but by no means a product I was used to. And to be honest, it took me some time before I took the decision to try it again. I was influenced by reading about pomegranate’s beneficial qualities and seeing it being used in many recipes, especially raw in salads. So forcing my memory to remember what it tastes like, I was pretty sure I liked it as a kid. I also quickly remembered what a dreadful and messy business peeling pomegranates could be. Then I learned a quick and tidy method of peeling them and I’m now able to extract the fragile juicy seeds from the hard outer core in a minute and without a drop of the precious juice on my clothes (see how to do it here). I think the time has come to try lots of pomegranate recipes that I earlier stayed away from. Like this simple, but very refreshing and somehow festive salad.