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.

For the pomegranate dressing:
Caramelise the sugar in a saucepan and pour the pomegranate juice. Boil over low heat until syrupy. Remove from heat and let cool

For the salad:
In a large bowl, add all the salad ingredients and then add olive oil, salt and pepper to taste. After the pomegranate dressing has cooled, pour it over the salad and serve.

In a blender, beat the garlic until finely chopped. Add the beets, chickpeas and pomegranate juice and mash until melted. Add the tahini and olive oil and continue until the mixture becomes homogeneous. Transfer the mixture to a serving bowl, pour a little olive oil and garnish with the pomegranate seeds.

PREPARATION

For the tabbouleh salad

1. Place the bulgur in a bowl and cover with hot water. Let it soak for 10 minutes so that it absorbs the liquid and softens.
2. Drain it, place it on kitchen paper and then in a large bowl.
3. Finely chop the herbs, spring onions and cherry tomatoes and add them to the bulgur.
4. Add salt and the pomegranate seeds.
5. Pour the olive oil, the balsamic vinegar, the pomegranate juice and the balsamic cream over the salad.
6. Cool the tabbouleh in the refrigerator for a while.

For the chicken

1. Beat the ingredients of the marinade in a mortar and brush the fillet well.
2. Cover and leave in the refrigerate for 15 minutes to a few hours.
3. Cook the thin fillet in a hot non-stick pan (grill or frying pan) over medium fire for 3 to 4 minutes on each side.
4. Cut into thin strips.

To serve

Serve the salad with the chicken and the fresh thyme.

Preheat the oven to 200 degrees. Wash the chicken legs wearing glovesand put them in a non-stick pan. Add half a cup of water and cook over medium heat until they soften. Transfer the legs to a pot and place the broth from the pan in a cup. Pour half of the olive oil into the pot and sauté the chicken legs on all sides. Sauté the pumpkin for 10 minutes and transfer all the ingredients to a baking tray.

On top, add the rosemary, garlic cloves, salt and pepper. Cook the chicken broth, the remaining oil and the pomegranate molasses in a saucepan until caramelised.

Pour the sauce over the chicken and pumpkin in the baking tray and bake in the oven for 20-30 minutes.

Serve with a sprinkle of parsley.

Homemade pomegranate molasses

For one cup: Pour the pomegranate juice, sugar and lemon juice into a saucepan and heat over medium heat. Bring to a boil and stir until the sugar is dissolved. Lower the heat and simmer for about an hour, stirring occasionally. Pour the mixture into a sterilised jar and store in the refrigerator for 6 months.

Sauté the leeks in a spoonful of olive oil until they soften and add half of the pomegranate juice. Simmer for 4-5 minutes.

Mix the flour with salt and pepper and sprinkle the pieces of meat, turning them so that they are coated with flour on all sides.

Heat the rest of the olive oil in a deep pan and sauté the pieces of meat, turning them constantly until they are brown all over, add the leeks with their juice and lower the heat. Cover with a lid and let the food simmer until the meat is well tender (about 2-3 hours on medium heat). Prepare the mashed potatoes with milk and water according to the instructions on the package.

Then dissolve the syrup in the remaining pomegranate juice and pour it into the pan. Let it boil for another 5-6 minutes until the food sauce thickens

In a large pot, heat the olive oil over medium heat and sauté the onion for 1-2 minutes, until it softens a little. Add the minced meat, increase the heat and sauté for 5-6 minutes, stirring constantly with a wooden spoon, until the minced meat is broken into pieces and has a golden brown colour.

Deglaze with pomegranate juice, mix and add the tomatoes with their juice and the grated carrot. As soon as the mixture comes to a boil, lower the heat and simmer for about 30 minutes, until most of the liquid evaporates.

Add the rice, 400-450ml boiling water, salt and pepper. Stir with a wooden spoon and bring to a boil. Reduce the heat and cook for 20-25 minutes, until the rice is done and has absorbed almost all of the liquid. Remove the pan from the heat and let it cool for 10 minutes. Add the gruyere or another cheese of your choice, the cream cheese, the pomegranate seeds and the chopped herbs and stir well. Pour the mincemeat into a medium-sized cake mould with a hole in the middle and let it cool completely. Invert the mould onto a platter and serve.