One of the most popular, fresh and tangy salads great for a hot summer is the Pomegranate Mediterranean Salad. Pomegranates have a long history of culinary use, from Ancient Egypt and Persia to modern Mediterranean dishes.

Ingredients
1 cup pomegranate
300-400 grams baby spinach or mixed salad greens, chopped
1 cup grilled chicken breast, shredded (optional)
1 red onion, sliced
1/2 cup of pre-soaked chickpeas
raspberry vinaigrette dressing
Lime zest
Pinch of cracked pepper
Pinch of sea salt
Sprig of flat-parsley as garnish.

How to Make Pomegranate Mediterranean Salad
In a large bowl, thoroughly mix 3/4 of the pomegranate, the chopped salad greens, sliced red onions and pre-soaked chickpeas. Combine with the Vinaigrette dressing, add lime zest, pepper and sea salt.
Serve topped with shredded chicken and remaining pomegranate. Drizzle desired amount of dressing over the salad. Garnish with flat parsley.
Makes 4 to 6 salads.
Pomegranates are a nutrient-dense, tangy fruit and have long been used to add their distinctive flavour and crunch to Mediterranean dishes.
