Chickpea Pomegranate Salad

 

Salads may not have such an autumnal presence like summer does however this bejewelled salad, due to the pomegranate arils looking like scattered gems, may change that or certainly give you a seasonal transitional feel. It's crunchy and hearty and is wonderful spooned over rustic toast with a handful of arugula wildly placed on top.

Chickpea Pomegranate Salad

----------------------------------------------------------------------------------

1 cup pomegranate arils

1 can (540ml) chickpeas, rinsed and drained

1/2 cup diced cucumber 

1/2 cup diced red onion

2 tablespoons chopped cilantro

2 tablespoons olive oil

1 tablespoon lemon juice

salt and pepper to taste

Open the can of chickpeas and empty into a fine mesh sieve. Rinse with cold water and allow to drain. In the meantime dice the cucumber and red onion, chop the cilantro and prepare the pomegranate arils, see notes below. Once the chickpeas are completely drained assemble the salad.

In a large bowl combine the pomegranate arils, chickpeas, diced cucumber, diced red onion. Add the chopped cilantro, olive oil, lemon juice and salt and pepper and lightly toss to coat.

  

Notes:  Two methods on how to remove pomegranate arils:

1. Cut the pom in half then submerge it in a bowl filled with water. Pick out the seeds allowing them to sink to the bottom of the bowl and discard the membrane and rind which floats to the top. Strain the seeds. 

2. Cut the pomegranate in half through the equator, then hold it over a bowl of water, cut side down. With a wooden spoon, smack the skin assertively and repeatedly and watch the seeds hail down. 

Korean Keema

I have been wanting to make this Nigella Lawson recipe, from her Kitchen cookbook,  for awhile. It's simple and fast enough for a weekday meal. I did make some substitutions due to what I had on hand; lean ground beef for the ground turkey, jasmine rice for the basmati/sushi rice and freshly grated carrot on the side. Still, this was a successful tasty weekday meal.  Although I have shared the recipe below by all means, visit Nigella Lawson's website for this delicious recipe and more.  

 Nigella Lawson's Korean Keema

--------------------------------------------------------------------

Serves 2 

3/4 cup basmati rice or sushi rice

8 ounces ground turkey

6 thin or 3 fat scallions, chopped

1 cup frozen petits pois (petits peas)

1 tablespoon vegetable oil or ground nut oil

2 tablespoons Chinese rice wine 

1 - 2 tablespoons chopped cilantro

FOR THE SAUCE:

2 tablespoons Gochjang 

1 tablespoon honey

1 tablespoon Chinese rice wine

2 tablespoons soy sauce

METHOD

1. Cook the rice according to packet instructions, or in a rice cooker according to manufacturer's instructions. And put a kettle on to boil for the peas later.
2. Whisk together the sauce ingredients, and stir in the ground turkey. Leave to steep for about 5 minutes, or while you are getting on with your next tasks, such as chopping the scallions and blanching the peas.
3. Heat a wok or heavy-based frying pan on the hob. While this is heating up, pour boiling water from the kettle over the frozen peas in a sieve or colander, letting the hot water drain away, thereby defrosting the peas. When the wok is hot, add the oil, then the defrosted peas and chopped scallions. Stir-fry for 3-4 minutes.
4. Add the turkey and its sauce, and stir-fry for 4-5 minutes until cooked.
5. Add the 2 tablespoons rice wine with 4 tablespoons water to swill out the residue of the sauce from the meat-steeping bowl (so that nothing is wasted) and scrape and pour this into the pan, and stir-fry for about 30 seconds until it's all piping hot.
6. Serve over rice, and with a good scattering of chopped cilantro.

Hope everyone is doing well and staying safe! - JD