I love the fresh burst of pomegranate in a dish; when the arils pop in your mouth it’s a fantastic taste explosion. You can buy pomegranate arils in little tubs if the fruit is out of season.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 thick slices rye bread
- 1 avocado, roughly mashed
- ½ tub bocconcini, torn in half
- ½ punnet cherry tomatoes, halved
- 1 pomegranate, arils removed
- Small handful parsley, to garnish
- Drizzle balsamic vinegar
- Salad leaves, to serve
Method
- Toast the rye bread and top each slice with the mashed avocado.
- Top with bocconcini, tomato halves, pomegranate, parsley, and drizzle over a little balsamic vinegar. Serve with salad leaves.
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