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.
Thanks Judy.
Pomegranate & Spinach Salad
(Serves 4)
Dressing
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)
Salad
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
Method:
- 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.
Hope the rest of your time in Sydney goes well!!
Ooooh, such a beautiful mix of flavors and colors in that salad!!
Posted by: VeggieGirl | 22 April 2009 at 09:47 PM
Ah, my tears would dry up immediately if I were to be welcomed with such a festive salad! I'm glad you're easing up already :)
Posted by: Manggy | 23 April 2009 at 12:16 AM
Such an awesome/pretty photo! It looks delish. I am a big fan of pomegranate juice but have yet to actually try a pomegranate by itself. It looks like this would be a great recipe to start with!
Posted by: GrilledShane | 23 April 2009 at 01:15 PM
Mmmm love the simple combo of flavours. Mint and feta is one of my favourite pairings. I've missed your posts and photos!
Posted by: Marc @ NoRecipes | 23 April 2009 at 03:51 PM
MMMMMM...Syrie, I love a salad as lovely as this one!! Yummie food!
Posted by: Sophie | 25 April 2009 at 12:10 AM
Syrie,
I am glad that you are enjoying some bright spots in your transition back to Sydney. Thank you for your kind words the other day. :-)
Life has been a whirlwind for me since my last post... I am not sure where we'll end up next but I am looking at it as an adventure. Thank you for sharing this beautiful salad-- I love the colors.
Happy settling back in!
Posted by: Alexa | 29 April 2009 at 08:29 AM
This looks like a perfect, fresh salad. Beautiful photo!
Posted by: Jodye | 30 April 2009 at 04:36 PM
Wow just love this recipe, its funny to see someone liking pomegranates, and seeing a recipe with the use of them makes me so happy as I just usually eat them just one their own, but this is a lovely combination.
Thanks for the great recipe.
Posted by: Kim da Cook | 04 May 2009 at 08:14 PM
Thanks Veggie Girl. It's good to be back now but took a bit of adjusting too!
Thanks Mark. Yes it certainly does help having such delicious food. At least I'm not starving!
Hi GrilledShane, yes get yourself a pomegranate. We had a pomegranate tree when I was a little girl. The little hard bits inside the aril can be a bit unnecessary but you tend to get used to them. Cheers.
Hi Marc, thanks for visiting. Posting is going to be intermittent for the next few months until I get my own home. I've missed reading your posts too but now I can!
Thanks Sophie! Hope you like it.
Thanks so much Alexa. Please take care and I really can't wait until you get back!
Thanks so much Jodye!
Hi Kim, they are gorgeous aren't they. I love it when I get extra juicy ones with big arils. It's such a treat especially after the hassle of opening them.
Posted by: Syrie | 05 May 2009 at 10:28 AM
Have you been to the Sydney Markets at Flemington? Worth a wander...
Posted by: Young Werther | 14 May 2009 at 04:46 PM
I had a tree in our garden when I was younger, and I couldn't wait for the fruit to come, and you are so right it is a treat to have after the hassle of opening not the easiest fruit to open thats for sure. :)
Once again a great recipe and I really love coming by to see whats what:)
Posted by: Sue | Cater | 04 June 2009 at 05:12 PM
Welcome back...where are you living?
Posted by: Stephanie | 12 June 2009 at 07:58 AM
Simply delectable:) It's Salad Week! I "grabbed" this link. Hope you don't mind. Thanks for sharing...
Posted by: louise | 31 July 2009 at 07:41 AM
I love salad and this one looks great.. Thanks...
Posted by: order drugs | 26 November 2009 at 02:31 PM
I love spinach but i am getting bored of eating regular spinach salad(egg, bacon, cheese mushrooms) anybody got anything i can jazz it up with that will taste yummy, i am allergic to tomato so keep this in mind thanks y'all
Posted by: Alex | 09 March 2010 at 06:16 AM