Spinach Pomegranate Salad with Pear and Hazelnuts

Recipe tweaked a little from: http://www.myrecipes.com/recipe/spinach-pomegranate-salad-with-pears-hazelnuts/print

Serves 2

Ingredients

• 1/2 cup pomegranate juice
• 1/2 cup pomegranate seeds
• 2 tsp lemon juice
• 1 large handful of spinach
• 1/4 pear, cut into match sticks
• 1/2 tsp dried thyme (Use fresh if you get)
• 1/4 cup hazelnuts, chopped (Almonds can also be used instead) 
• salt and pepper to taste
• 1 tsp extra virgin olive oil

Preparation

• Bring 2 cups of water to a boil. Dunk in spinach for about 30 seconds and drain. Pour in cold water, drain and set aside.
• In a small saucepan boil pomegranate juice till reduced to 1/3. Let cool. Whisk in olive oil, lemon juice, thyme, salt and pepper. 
• In a large bowl gently mix pomegranate seeds, spinach and hazelnuts with the dressing. 
• Arrange pear on salad and serve.

Watermelon and Sesame Seed Salad with Water Chestnuts

This is a non-vegetarian recipe from http://allrecipes.com/recipe/215584/watermelon-and-sesame-seed-salad/. You can make it vegetarian by leaving out the fish sauce.

Ingredients

• 250 grams watermelon, seeded and cut into chunks
• 1/2 can water chestnuts, about 125 grams 
• 25 grams sesame seeds, white
• 5 to 6 spring onions, chopped
• 1/4 bunch coriander leaves, chopped
• 1/8 cup vinegar or cider vinegar
• 1 dash fish sauce
• 1/2 tsp sesame oil
• 1 tbsp sugar
• salt to taste
  

Preparation

• Combine watermelon, water chestnuts, spring onions, coriander, sesame seeds and salt in a mixing bowl.
• Whisk vinegar, sugar, fish sauce and sesame oil in a small bowl and pour over the watermelon salad mixture and gently toss to coat evenly.
• Serve immediately or refrigerate and serve chilled.