ΠΡΟΕΤΟΙΜΑΣΙΑ

1. Place all ingredients in a blender and blend for a few seconds.
2. Serve in two large glasses and garnish with spearmint.

In a large jug, add the juice, carbonated water, lemon and mint.

Serve with ice.

Divide the pomegranate juice, orange juice and lime equally into 4 glasses and stir. Add ice cubes and soda. Stir well and garnish with the pomegranate seeds and lime slices.

Prepare the green tea. Boil the water and then add the green tea. Remove the tea bags (or, if dried leaves were used, drain them in a teapot) and add the pomegranate juice, orange juice, juice from half a lemon, honey, cinnamon stick and stir. Serve hot or cold. The antioxidant pomegranate beverage can be kept in the refrigerator for up to 3 days.

Put all ingredients in the blender and beat well until the mixture becomes homogeneous.

Place the drink in glasses and then store in the refrigerator.

The drink is served chilled, garnished with pomegranate seeds and mint leaves.

Pour the soda into a large jug and add the pomegranate juice and sugar. Stir well until the sugar is dissolved.

Add the pomegranate seeds and the orange slices and stir.

Add the ice, garnish with rosemary leaves and serve.

PREPARATION

1. For the toasted bread in the pan, first cut the baguette into diagonal slices and drizzle a bit of oil.
2. Place them in a hot pan and fry them on both sides until golden.
3. In a bowl, mix the olive oil, balsamic vinegar, pomegranate juice and salt and pepper and drizzle the toasted bread.
4. Spread a bit of cream cheese on each slice.
5. Drizzle with pomegranate balsamic cream and garnish with fresh herbs and pomegranate seeds.

PREPARATION

For the salad

1. Finely slice all the vegetables in a salad bowl.
2. Add the corn, the pomegranate and the walnuts.

For the dressing

1. Mix all sauce ingredients, the mayonnaise, the mustard, the yoghurt, the pomegranate juice and the balsamic vinegar and pour them over the salad.
2. Mix well and serve.

PREPARATION

For the caramelised figs

1. Cut the figs in half and place them in a small hot pan with the cut side facing up.
2. Sprinkle with sugar and let it melt for 2-3 minutes.
3. Turn the figs over and let them caramelise for 3 minutes.
4. Turn off the heat and add the balsamic vinegar.
5. Shake the pan to mix, remove it from heat and let the figs cool.
6. After the fig syrup has cooled, add it to the dressing.

For the dressing

In a deep bowl, add the ingredients of the dressing and stir well.

For the salad

• Wash the salad and place it in a bowl.
• Add the figs, almonds and pomegranate seeds.
• Add the talagani cheese in slices, after first baking them on a grill pan on both sides.
• Pour the dressing over the salad.
• Mix and serve.