BBQ ONION SKEWERS WITH POMEGRANATE GLAZE

SERVES

FOR THE MARINADE

Juice of 2 oranges

1/4 cup plus 2 tbsp. (110g) pomegranate molasses

1/4 cup plus 2 tbsp. (90ml) olive oil

2 tsp. pink peppercorns

1/2 tsp. salt

FOR THE SKEWERS

4 large onions

EXTRAS

Pomegranate tabbouleh

White bean hummus

NUTRITIONAL VALUES

Calories: 496kcal
Fat: 27.7g (3.8g S.Fat)
Carbs: 70.5g
Protein: 5.4g
Sugar: 33.7g
Sodium: 650mg

METHOD

In a saucepan, combine all of the marinade ingredients and bring to a boil. Cook for 5 minutes on low heat.

Thread the onions onto metal skewers after cutting them into 1 cm thick slices.

Pour the boiling marinade over the skewers and refrigerate for at least 4 hours.

Sear the onion skewers for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 8 to 10 minutes. Baste frequently with the remaining marinade.

Serve alongside the pomegranate tabbouleh and hummus.

RECIPE NOTES

Spanish onions with a mild flavour are ideal for our BBQ onion skewers. Grilled red onions are also delicious.

POMEGRANATE TABBOULEH

SERVES 4 PORTIONS

FOR THE SALAD

1 1/4 cups (200g / 7oz) couscous

1 large bunch parsley

1/2 bunch mint

1/2 red onion

4 tomatoes

1/2 cucumber

1 1/4 cups (200g / 7oz) cooked chickpeas

FOR THE DRESSING

1/4 cup (60 ml) cold-pressed olive oil

Juice of 1 lemon

1 tsp. salt

EXTRAS

1/4 cup (45g / 2oz) fresh pomegranate seeds

NUTRITIONAL VALUES

Calories: 499kcal
Fat: 5.1g (0.6g S.Fat)
Carbs: 93.6g
Protein: 23.2g
Sugar: 11.7g
Sodium: 653mg

METHOD

Prepare the couscous according to the package directions.

Chop the parsley, mint leaves, and onion finely. Tomatoes and cucumber should be peeled and diced.

To make the dressing, combine all the ingredients in a mixing bowl and whisk until smooth.

Mix the dressing into the couscous, herbs, onion, tomatoes, cucumber, and chickpeas, and top with the pomegranate seeds.

RECIPE NOTES

Collect the pomegranate juice as you scoop out the seeds and add it to the dressing for extra fruitiness.

POMEGRANATE ROASTED BRUSSELS SPROUTS

SERVES 6 TO 8 PORTIONS

1 1/2 lbs. (680g/24oz) Brussels sprouts

1/4 cup olive oil

3/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup pure pomegranate juice

1 tbsp. maple syrup

1/4 cup sliced almonds, toasted

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 9.2g (1.3g S.Fat)
Carbs: 14.2g
Protein: 4g
Sugar: 6.2g
Sodium: 224mg

METHOD

Preheat the oven to 190°C/375°F.

Remove any yellow or brown outer leaves, cut off the stems, and cut in halves or quarters to prepare Brussels sprouts. Toss Brussels sprouts with oil, salt, and pepper on a large, rimmed baking sheet until evenly coated.

Roast the Brussels sprouts for 30 to 40 minutes, depending on their size. Check every 10 minutes, turning with a spatula frequently to ensure even roasting, until Brussels sprouts are fork-tender.

Meanwhile, heat and stir pomegranate juice and maple syrup in a small saucepan over medium heat until it comes to a simmer. Allow to reduce to a syrup-like consistency, uncovered, for 10 to 15 minutes.

Toss the roasted Brussels sprouts with the pomegranate syrup and almonds.

WHITE BEAN CROSTINI WITH POMEGRANATE & MINT

SERVES 6 TO 8 PORTIONS

1 can (15oz./425g) white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing

1 tbsp. water

1 tbsp. lemon juice

1 garlic clove

3/4 tbsp. sea salt

1/2 tbsp. freshly ground black pepper

1 thin baguette, cut into 1/4-inch slices on the diagonal

1/4 cup pomegranate seeds

Fresh mint for garnish, cut into chiffonade

NUTRITIONAL VALUES

Calories: 106kcal
Fat: 7.4g (1.1g S.Fat)
Carbs: 9.3g
Protein: 1.4g
Sugar: 2g
Sodium: 661mg

METHOD

To make the white bean puree, in a food processor, combine the beans, oil, water, lemon juice, garlic, salt, and pepper and puree until smooth.

Season with salt to taste. Place aside.

Preheat the oven to 220°C/425°F for the crostini.

Drizzle oil over bread slices on a large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.

On each crostini, spread a thin layer of white bean puree. Pomegranate seeds and mint are sprinkled on top.