Orange and Pomegranate Salad with Fresh Mint and Spiced Syrup
Anne is a food writer, columnist and blogger for the Daily Mail. Her features, Crafty Cook column and blog, Shooter’s Kitchen, attract hundreds of thousands of readers.
Anne has written for Delicious, The Guardian, Women and Home and The JC. Anne also advises Marks and Spencer, Sainsburys and The Red Tractor Campaign.
small bunch of mint leaves
seeds of half a pomegranate
100g caster sugar
3 cardamom pods
1 cinnamon stick
1 star anise
2 Indonesian long peppercorns (pink peppercorns are ok if you can’t get these)
- Use a small knife to remove peel and zest, then cut into segments or rounds. Arrange in a shallow bowl.
- Make syrup by slowly melting the sugar in the water in a small pan, then add the spices and simmer for 15 minutes or so until thickened.
- Sprinkle pomegranate seeds over the oranges, pour over the syrup and garnish with mint leaves.