Pomegranate extract, part of the Perfect Pink formulation, helps promotes healthy nails but is also a fantastic lunch ingredient!
1 Pomegranate or a tub of pomegranate seeds
1 bag of Rocket
1 bag of Watercress
1 block of Feta cheese
1 Butternut squash
1 White onion
Pre-heat your oven to 200C.
Halve your butternut squash, peel and de-seed. Chop into 1inch cubes. Place on a baking tray, drizzle with a teaspoon of olive oil and season. Put in middle shelf of oven and roast for 35mins.
Dice the onions. Add a tablespoon of olive oil to a frying fan on a medium heat. Add the onions and soften. Add 150ml of balsamic vinegar and 200ml of water, season and leave to simmer on a low heat. The liquid will evaporate and the onions will caramalise.
Heat a pan on a medium heat. Add 3 tablespoons of pine nuts and gently roast until golden. Keep an eye on the nuts as they can burn very quickly. Remove from the pan and set aside. In the same pan, on a low heat, add the chorizo and lightly fry. When golden and slightly crispy remove from the heat and set aside.
Slice and deseed your pomegranate.
Take a large serving dish and layer the watercress and rocket into a small mound. Spoon on the braised onions and butternut squash. Crumble on a handful of feta cheese. Spoon on the diced chorizo and sprinkle on generous handfuls of pomegranate seeds and pine nuts.
Season, serve and enjoy!