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Our Recipes

    Pomegranate summer salad

    • 15 mins
    • 40 mins
    • Serves 4

      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