Pomegranate = power fruit. The seeds are deliciously sweet and sour, full of antioxidants and vitamins, and are even known to be an aphrodisiac… ooh la la! The combination here with mint leaves makes this the perfect light lunch for on the go or for a picknick in a park on a warm spring/summer day. Enjoy dear Powerfoodies!
Photo: Lieke Heijn / Pim Janswaard @ Cameron studio www.cameron-studio.nl
Cook time 20 min
Portion 2 a 3
2 days, in the fridge
foodprocessor (for the cashew dressing)
jar with tight-fitting lid (for the cashew dressing)
4 1/4 ounces (120 g) millet
1 teaspoon Veggie Powder Mix
scant 4 cups (2 2/3 ounces, or 75 g) arugula
1 pomegranate, halved, seeds removed (see Tip)
1 1/2 tbsp ( ounce, or 10 g) fresh mint leaves, nely chopped
small handful roasted almonds
1/2 tsp freshly ground black pepper
6 1/3 ounces (180 g) raw cashews
6 tbsp plus 2 tsp (100 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice
2 cloves garlic
salt, to taste
Rinse the millet in a fine-mesh sieve and drain completely. Bring 10 fluid ounces (300 ml) water to a boil in a large pan. Add the millet and simmer for 20 minutes until al dente. Drain the cooked millet using the sieve and transfer to a large bowl. Stir in the veggie powder mix and let cool. Combine all the ingredients in a to-go container, except the dressing, and refrigerate. Add all the ingredients to the food processor and blend for 2 minutes until a deliciously creamy dressing forms. Refrigerate in a jar with a tight-fitting lid. Pour a bit of the cashew dressing into a separate jar to take with. Wanna eat it right away? Serve the salade in a nice bowl and pour a little bit of the cashew dressing on top. Enjoy!
Tip: Give the pomegranate’s skin a good whack using a ladle before slicing it in half. This helps loosen the seeds.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!