Kylie Kwong's Pomegranate and Orange Salad
Recipe sourced from Kylie Kwong My China
1 ripe pomegranate
1/3 cup coriander (cilantro) leaves
2 tablespoons good-quality extra virgin olive oil
1 teaspoon sea salt
Cut pomegranate in half and, holding each half cut-side down over a bowl, tap the skin all over with a wooden spoon. Gradually, the jewel-like seeds will loosen and fall into the bowl. To extract the juice, squeeze each half over the bowl.
Remove skin and pith from oranges and cut flesh into 5mm slices. Add to bowl with pomegranate seeds and juice. Add remaining ingredients, mix well and serve with your “pfavourite” dish and glass of Pfeiffer Seriously Pink.