Why pomegranates are a super food for your body and our local economy. Plus, the best way to cut one.

Wakefield Valley pomegranate juice is available from Pooraka Market, selected Foodland and IGA stores in SA, or visit http://wakefieldvalley.com.au.

For more info on Sprout Health Studio, go to www.sprout.edu.au/healthstudio.

For more on Creative Food Consultant Fiona Roberts, visit www.fionarobertsfood.com.au.

Below is Fiona's recipe for the salad mentioned in our story.


Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: 6-8

150g green beans, trimmed

150g snow peas, trimmed

150g sugar snap peas, trimmed

150g zucchini, sliced

50g snow pea shoots, cut into thirds

¼ cup white Quinoa, rinsed

¼ cup toasted flaked almonds

¼ cup mint leaves

75g goats feta, crumbled

seeds (arils) of 1 pomegranate

Pomegranate dressing

1 tablespoon lemon juice

2 tablespoons pomegranante molasses

½ cup extra virgin olive oil

1 clove garlic, crushed

Sea salt and freshly ground black pepper

Bring a large saucepan of water to the boil and blanch the beans, peas and zucchini for 2 minutes, then refresh under cold water, to stop them cooking.

Place quinoa in a small saucepan and cover with ½ cup water. Place over a medium-low heat and bring up to a simmer. Reduce heat to low, cover and cook for 15 minutes or until the water has been absorbed and the grains have opened and become translucent. Remove from heat and allow to cool.

To make the dressing, place all the ingredients together in a screw top jar and shake until well combined.

To assemble the salad, place the blanched, drained green vegetables in a large mixing bowl with the cooked quinoa, almonds and mint, tossing together until well combined.

To serve, place salad on a platter, crumble the feta over the salad and sprinkle the pomegranate seeds (arils) over the top to finish. Serve with pomegranate dressing.