Our Recipes

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  • Dinner

Pomegranate summer salad

  • 15 mins
  • 40 mins
  • Serves 4
  • Entertaining
  • Gluten Free
  • Nut Free
  • Oil Free
  • Party Food
  • Picnic
  • Refined Sugar Free

Complete with pomegranate gems and bright cucumber bites, this salad adds a festive pop to any dining table.

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  • 2 tsp ground turmeric
  • 1 tsp sumac
  • 1 tsp ground cumin
  • 250g tempeh
  • ½ head medium cauliflower, cut in florets
  • ½ telegraph cucumber
  • 1 red capsicum
  • 1 cup baby spinach
  • ⅓ cup silken tofu
  • ½ lemon, juiced
  • 1 x 400g can cannellini beans, drained
  • ½ pomegranate, deseeded


  1. Prep: Heat oven to 210°c.
  2. Make paste: In a baking dish, mix half of each spice (turmeric, sumac & cumin) with 1 tablespoon of hot water to form a paste.
  3. Bake: Slice the tempeh and cauliflower, coat in the spice paste in the baking dish. Cover and bake for 20-30 minutes.
  4. Dice the cucumber and capsicum, and wash the baby spinach.
  5. Prepare dressing: mix 4 tablespoons of silken tofu with 1 tablespoon of cold water, ½ teaspoon of sumac, ½ teaspoon of ground cumin and juice of ½ lemon. Blend to combine with a hand-blender or food processor.
  6. Assemble salad: in a large bowl, combine baby spinach, cannellini beans, cucumber, capsicum, cauliflower and tempeh with the dressing and toss well before topping with the pomegranate seeds.

Chef's Tips

  • For a lighter salad, swap pomegranate for strawberries and omit the cauliflower.
  • For extra omega 3s, sprinkle with hemp seeds.
  • Using a lidded oven dish stops the cauliflower from drying out in the oven, without adding oil.
  • Pairing green leafy vegetables with fruits and citrus increases your absorption of iron. 
Fuchsia Goldsmith
Fuchsia Goldsmith