Week two in Sydney. The verdict? Well, no more salty tears welling in my eyes. There were many shed in the first week. Now, the only saltiness is that of the cool, delicious waters of Bondi beach on my skin.
My days have been spent catching up with family and friends and revisiting some of my old food haunts, almost all of which are still thriving.
I'm still to find some farmers' markets and less expensive organic produce, however, I have decided that it may be cheaper to go to the farmers directly...I feel some road trips coming on.
When without a home and pantry of my own, you'd think meals would be a little less healthy and delicious. Not so. Luckily for me I'm staying in a small apartment attached to what may as well be Martha Stewart's kitchen.
A few nights ago dinner was served and on the table was one of the most beautiful salads I had ever seen. It was simple yet dazzling and I was compelled to recreate it the next day.
I give you a baby spinach and pomegranate salad with feta cheese, fresh mint and Spanish onions topped with a balsamic cream.
Pomegranate & Spinach Salad
1/4 cup of extra virgin olive oil
1/4 cup of balsamic dressing
A pinch of sea salt
1/4 tsp of sugar (optional)
5 cups (160 gms) of loosely-packed baby spinach leaves
Arils from 1 large pomegranate
1/2 Spanish onion, thinly sliced into circles
1/2 cup of crumbled feta
A handful of fresh mint leaves
- Make the dressing by combining olive oil, balsamic vinegar, salt and sugar in a small bowl. Whisk together with a fork until the mixture thickens and emulsifies. Alternatively, you can place the dressing ingredients in a small jar with a tight lid and shake well until combined.Set aside.
- Wash the spinach leaves under cold water and then shake off excess water.
- Arrange spinach leaves on a serving plate.
- Gently push down and roll the pomegranate around on a hard surface with the palm of your hand. This helps to loosen the arils.
- Use a small, sharp knife to make a small incision in the pomegranate skin. Twist the knife around to make a small hole and then place both your thumbs into the hole and tear the pomegranate in half.
- Break and pick out the arils into a bowl of cold water - the arils will float to the bottom while the white membrane will float to the top. Use a sieve to strain the arils.
- Arrange arils on top of the bed of baby spinach.
- Add the slices of onion, followed by crumbled feta cheese. Sprinkle on fresh mint leaves.
- Shake or stir dressing one more time and then drizzle over salad just before serving.