Before my family and I go away on holiday I try to empty the fridge from things that will spoil while we are away. I also try to consider using these ingredients in something healthy as holidays in our family tend to be a time of indulgences and relaxed dietary rules. So last week with the pomegranate and parsley in my fridge a made a beautiful salad that looked like rubies and emeralds in desert sand. 

I served the salad for dinner, with some parchment baked fish and another salad of greens. It is quite substantial on its own, though, and for lunch could be had with some crusty bread, halloumi, tuna or a boiled egg. 

I encourage you to try different ingredients in salads. Add some crunch with nuts, some creaminess with feta or some sweetness with dried fruit.

I hope you are loving easy food

Jewel Salad

1 pomegranate, pith removed and only seeds remaining (I have no clever tricks here. I use my hands and break the pomegranate in to portions and get the seeds out)

1 cup quinoa, cooked (I used white)

1/2 cup roasted hazelnuts, roughly crushed

1 bunch of parsley, chopped

Salad dressing (mixture of lemon juice, apple cider vinegar, salt and olive oil)

Cook the quinoa until the balls have released their tail. Rinse to cool under cold water. Dress the quinoa with the dressing and put in to a salad bowl

Add the hazelnuts, parsley and pomegranate to the bowl with the dressed quinoa, and toss together

Keep in the fridge until ready to serve