Last weekend, we went away for a much needed break to beautiful Dorset. For those not familiar with the UK, Dorset is a county situated on the southern coast. It is dotted with quaint little towns and has some magnificent coastal features. We spent a day with good friends visiting a few of these spectacular places. One of them was called Durdle Door which features a huge rock formation, jutting out into the sea. It has an archway 'carved' out of it and you feel like you could just walk through it onto the vastness of the turquoise ocean. Truly spectacular! The sun was just peeking through the clouds and sending a shimmering glow onto different patches of the wide expanse of sea. It was a special moment! I felt alive, healthy and full of vitality!

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I was inspired to make this recipe, that evening, as an accompaniment to our meal. It went down beautifully and I really enjoyed the sharp but sweet and fresh taste of the pomegranate combined with the savoury olives and crunchy walnuts. A great way to finish an energising day.

Pomegranates are rich in vitamins C and K. These little red jewels have high levels of flavonoids and polyphenols which are potent antioxidants offering protection against free radical damage. A glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries. Undoubtedly, pomegranates belong to the class of super foods! It should be a regular feature of your MS Diet.

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Walnuts have their own superfood status. These crunchy but soft nuts are a nutrient-dense food high in protein, the ever important Omega-3 fatty acids and they are also a good source of dietary fibre.

I hope you enjoy the freshness of this delicious, flavoursome salad!

Ingredients

3/4 cup walnuts
1/2 cup pitted green olives
1/4 cup unsalted shelled pistachios
1/2 cup pomegranate seeds
2 shallots
1 red chilli, deseeded
1 Tbsp flat-leaf parsley
2 Tbsp extra virgin olive oil
juice of 1/2 lemon
sea salt
freshly ground black pepper

Method

Roughly chop the walnuts and pistachios. Finely chop the olives, shallots, chilli and parsley.

Mix all ingredients together. Prepare this salad the day before you need it to let the flavours develop. Store covered in the fridge. Return to room temperature before serving.

 

You can also find this dish in the recipe section.

I hope you enjoy it!

 

Love & Nutrients,

 

kimsignature Lunch: Cucumber & Avocado Rolls