Cranberry and Pomegranate Salad

My Dad took me to an incredible vegetarian restaurant (they’re also vegan and coeliac friendly) yesterday for our sort of Easter celebration; literally it’s the best meal out I’ve had in a long time, and not merely because I’m more used to the likes of Nandos and Starbucks. Their food is a sort of fusion between English, Asian and Mediterranean cuisine, so I tried a Thai Green Curry, which I’d never had before; I’m actually quite a fussy eater despite being so into cooking so I was a little apprehensive, but it was absolutely lovely, really delicate and subtle. Anyway, my Dad bought me the chef’s cookbook after the meal and some of the recipes looked so amazing that I had to try one today – I went to Tesco’s especially to buy some fresh herbs and pomegranate.

It was originally just a couscous and pomegranate salad in the recipe book, but I added the dried cranberries as an homage to my favourite kind of tea (Twining’s cranberry and pomegranate) because I thought it might work and I was feeling experimental; luckily it tasted really good and it’s definitely a combination I’ll try again.

The restaurant was called the Gate by the way, and it’s in Hammersmith for any other Londoners. the website’s here: if like me, you enjoy scouring menus online before you go anywhere. If you can, please visit, it’s genuinely the nicest place I’ve eaten at in years.

Cranberry & pomegranate salad


50g (dry weight) of couscous

Half a pomegranate – seeds

3 spring onions, finely sliced

A handful each of fresh mint and flat-leaf parsley

20g of dried cranberries

One teaspoon of olive oil, mixed with a little salt and the juice of half a lemon for the dressing


  1. Cook the couscous by putting it in a bowl and pouring over 150ml of boiling water, then covering with a plate or some tin foil – this should be done within about 5 minutes
  2. When this is cooked, fluff up with a fork, and mix in the rest of the ingredients (I remove pomegranate seeds using Nigella Lawson’s method of bashing it with a spoon until they all fall out) – leave behind some of the herbs to garnish
  3. Pour the dressing over the top and garnish with the rest of the mint and parsley

Serves one

350 calories


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