Raw pomegranate and mint salad... with a pea dip!

I made this salad a few weeks back, took the photos... then promptly forgot about it! 

Even just looking at it now makes me feel light and refreshed.... I've had a heavy few days with sweet recipe experiments so this is a welcome change. I'm even very tempted to pop to the shop and buy a pomegranate right now.

I used my favourite bean and pea dip as the 'sauce' but if you didn't want to whip that up (though it only take minutes, is very versatile and stores well in the fridge), you could try using simple hummus or guacamole.

To make it a little more substantial you could add some quinoa, cous-cous, tortilla wedges or some salad potatoes maybe.

It's a perfect quick light summer lunch as it is or double up the recipe to serve as a side dish at a BBQ maybe? 

I still haven't perfected an un-mesy way to bash out the seeds from the pomegranate hence the messy dressed dish. Ha ha though I think it looks pretty ;-)

Recipe: Pomegranate salad 

Serves 2

 Ingredients:

• 1 large courgette
• 1 small red onion
• 1 cup bean and pea dip (using this recipe)
• 2-3 handfuls of watercress
• handful fresh mint leaves- roughly chopped
• seeds from 1 pomegranate 

Method: 

Spiralise the courgette (or use a julienne peeler) and slice the red onion very finely. Mix the courgette and onion with the dip to create a sauce.  

Pile the a watercress to the serving plate and dollop the courgette mixture on top. Generously sprinkle the pomegranate seeds as garnish.