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  • Broccoli rice with pomegranate

Recept time 20 min.
Recept time 4
Recept time Saucepan
Blender Blender

This pomegranate salad with feta is a delicious side dish. Thanks to the red pomegranate seeds, the salad looks especially festive.


  • 1 EAT ME pomegranate
  • 150 g pecans
  • 200 g chickpeas
  • 400 g broccoli rice
  • 2 red onions


Mango dressing:

  • ½ EAT ME mango
  • 2 tbsp. olive oil
  • 2 tbsp. vinegar
  • ½ tbsp. mustard
  • 1 tbsp. honey
  • Salt en pepper

Let's get to work

  1. Cook the broccoli rice in 1 to 2 minutes until done and drain.
  2. Cut the top off the pomegranate. Cut gently along the ridges from the top to the bottom. Open the fruit. Then remove the seeds from the fruit and place in a bowl.
  3. Cut the onion into half rings.
  4. Mix the broccoli rice, pomegranate seeds, pecans, red onion and chickpeas in a mixing bowl.
  5. Cut the mango along both sides of the stone or use a mango cutter. Then cut some strips in the seedless flesh, without cutting through the skin. Spoon out the flesh and put it in a blender.
  6. Add the olive oil, vinegar, honey and mustard to the mango and puree until smooth.
  7. Season to taste with salt and pepper.
  8. Divide the salad over 4 plates and drizzle the mango dressing on the salad.

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Read more about the used products

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