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.