Surrounded by a family that has always been passionate about food, wine and the arts, Pascale Beale grew up in England and France where she was trained in classical French culinary techniques by he...
- 1 bunch parsley or cilantro
- 1 (generous) cup pomegranate arils
- 1/2 cup red onion (finely chopped)
- 1/4 cup toasted walnuts
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 2 cloves
- 4 tablespoons lime juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper (freshly ground)
- 1 teaspoon jaggery, or raw brown sugar
- 1/2 teaspoon dried red chili flakes
By Nik Sharma
Chop the parsley leaves (either coarse or fine) and place them in a large bowl. Add the pomegranate arils along with the red onion.
Chop the toasted nuts and add them to the rest of the ingredients in the bowl.
Add the cumin, coriander and cloves to a small saucepan and toast for about 30–45 seconds on a medium-high flame. The cumin and coriander should become slightly brown and you will immediately notice an aromatic fragrance. Remove from stove and grind with a mortar and pestle or in a spice grinder to get a fine powder.
Squeeze the lime juice into a small mixing bowl, add the salt, pepper, sugar, chili and ½ teaspoon of the ground spice mix (store the rest of the mixture in an airtight container). Stir the ingredients with a fork until just combined. Pour this dressing over the ingredients in the large mixing bowl and toss to coat completely. Allow to sit for 10 minutes before serving. This salad can also be served chilled.