DESEEDING A POMEGRANATE

Cut a pomegranate in half. Fill a large bowl with water. Holding one half in both hands, place into water, break open and remove seeds. Discard skin. Repeat with remaining pomegranate half. Drain water through a strainer to collect seeds and pat dry with absorbent kitchen paper. Place seeds in an airtight container for up to one week in the fridge. It’s perfect to add to your salad or to scatter over a cheesecake or pavlova for extra crunch and a burst of flavour.