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Ingredients

  • 4 tbsp pomegranate juice (or make juice from seeds of ½ pomegranate, whizzed in a blender, then sieved)
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • seeds from ½ pomegranate
  • ½ tsp caster sugar

Method

  • STEP 1

    Whisk all the ingredients together in a bowl, or put them in a jam jar and give it a good shake. Use to dress a couscous, rice or green salad. Will keep in the fridge for up to 5 days.

Recipe from Good Food magazine, January 2013

Goes well with

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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