POME­GRAN­ATE, MINT AND CO­RIAN­DER DRESS­ING

MAKES 150ML

Diabetic Living - - Book Extract -

1 tea­spoon cumin seeds 2 ta­ble­spoons olive oil 1½ ta­ble­spoons

pome­gran­ate mo­lasses 1 ta­ble­spoon Di­jon mus­tard

or gluten-free mus­tard ½ tea­spoon agave nec­tar or honey Juice of 1 lime and zest of ½

50g pome­gran­ate seeds

5g each co­rian­der and mint,

finely chopped

Freshly ground black pep­per

1 Toast the cumin seeds in a dry fry­ing pan for a cou­ple of min­utes. Pound us­ing a mor­tar and pes­tle and grind to a rough pow­der.

2 Trans­fer to a bowl, add the re­main­ing in­gre­di­ents and whisk to­gether. Sea­son to taste. Re­frig­er­ate un­til needed. It will keep for up to 1 week.

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