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  • 1 ripe pomegranate

  • 3 oranges

  • 0.33 cup coriander leaf

  • 2 tablespoons good-quality Extra Virgin Olive Oil

  • 1 tablespoon sea salt


  • 1.

    Cut pomegranate in half and, holding each half cut-side down over a bowl, tap the skin all over with a wooden spoon. Gradually, the jewel-like seeds will loosen and fall into the bowl.

  • 2.

    To extract the juice, squeeze each half over the bowl.

  • 3.

    Remove skin and pith from oranges and cut flesh into 5 mm (ΒΌ in) slices.

  • 4.

    Add to bowl with pomegranate seeds and juice. Add remaining ingredients, mix well and serve.

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