Ingredients
1/2tsp sunflower oil
2-3 tablespoons pomegranate seeds
1 tablespoon fresh cilantro (chopped)
1/2 smoked pepper (chopped)
Raisins ¼ cup
1 tablespoon lemon mayonnaise
1/2 lime (juice only)
1-2 teaspoon white balsamic vinegar
A pinch pepper
A pinch of Pristine Pink Salt
Mixed salad leaves
Preparation
Cook the amaranth for roughly 15 minutes in 150 ml of water. Bring to the boil, lower the heat and put the lid on while you leave it bubbling away.
Leave the amaranth to cool. It will still look very sticky. You want the grains to be soft but still a bit crunchy. Add the pomegranate seeds and raisins to the amaranth once cooled, add cilantro and smoked peppers and mix everything well.
Make a dressing by putting lemon mayonnaise and the balsamic vinegar together and stir. Add salt and pepper to taste. You can add the lime juice to the dressing
Put some of the salad leaves in a shallow bowl or on a plate. Add the amaranth mix on top, sprinkle with some extra pomegranate seeds