Greek · Dessert
Pomegranate Seeds with Walnuts
A simple Greek fruit bowl of jewel-bright pomegranate seeds tossed with toasted walnuts, finished with a drizzle of honey, a dollop of Greek yogurt, a dusting of cinnamon and fresh mint.
$1
12 minsPrep
0 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
248Calories
5.5gProtein
13.2gFat
32.1gCarbs
24.1gSugar
5.9gFiber
8mgSodium
1mgChol
1.6gSat Fat
364mgPotassium
47mgCalcium
1mgIron
0mcgVitamin B12
11.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Santorini Assyrtiko White Wine
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Halve the pomegranates and release the seeds into a bowl of water, discarding the pith and straining the seeds.
2
Toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then let cool.
3
Divide the pomegranate seeds between two bowls.
4
Scatter the toasted walnuts over the seeds in each bowl.
5
Add a small dollop of Greek yogurt to the side of each bowl.
6
Warm the honey slightly and drizzle it over both bowls.
7
Dust lightly with ground cinnamon and scatter torn mint leaves on top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220g220g Pomegranate, seeds only, pith removed
- 35g35g Walnut, roughly chopped and lightly toasted
- 20g20g Honey, warmed slightly for drizzling, 1
- 20g20g Greek Yogurt, a small dollop per bowl, 1
- 1g1g Cinnamon Ground, a light dusting, 1
- 2g2g Mint, small leaves, torn, 1
