I don’t want to make you jealous but because we live on a country property we have so many food-bearing plants, some 200 pomegranate bushes amongst them. They are mostly in the form of hedges, so fruiting is minimal compared with planting in open rows, but there is no shortage of this wonderful fruit so I can wait until it starts to open up to show it’s ripe before I pick it. This is a great advantage as it’s not always so easy to tell when pomegranates for sale look so ‘closed’ and perfect.
- Yield: 4 Servings
- ¾ cup (65 g) organic rolled oats
- 0.33 cup (70 g) buckinis
- 1 tablespoon chia seeds
- 200 ml almond milk, preferably homemade or milk of choice
- 0.33 cup (35 g) walnuts
- 2 small pears
- 1 lemon finely grated zest
- 120 g natural probiotic yoghurt
- Pinch of sea salt flakes
- 1 large ripe pomegranate, seeded
- Place the rolled oats, buckinis, chia seeds, milk and 100 ml water in a medium bowl and stir well. Cover and refrigerate overnight.
- Preheat the oven to 180°C (fan-forced). Place the walnuts on a baking tray and toast for 8–10 minutes or until golden. Pour into a clean tea towel and rub off the skins while still warm. Cool, then finely chop.
- When ready to eat, coarsely grate the pears into the oat mixture. Add the lemon zest, yoghurt, salt and half each of the pomegranate seeds and walnuts. Stir well, then divide evenly among 4 bowls. Scatter with the remaining pomegranate seeds and walnuts.