Pomegranate, Orange and Mint Salad

Ainsley Harriot's salad makes a refreshing starter on a hot day - add a crumbling of Feta cheese for a more substantial meal
By Ainsley Harriott
Pomegranate, Orange and Mint Salad
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes
  • Effort: easy


  • 5-6 large oranges
  • 1 large pomegranate, seeds removed and any juices reserved
  • 2 tbsp olive oil
  • 6 tbsp freshly squeezed orange juice
  • black pepper
  • 15 g mint leaves


1. To get lovely slices of orange without any bitter pith, use a sharp knife to take a slice off the bottom and top of the oranges so you can see the juicy flesh, then place on a chopping board and carefully cut away the skin and pith, following the curve of the orange. Cut the fruit into horizontal slices and repeat with the remaining oranges, reserving any juice for the dressing.

2. Arrange the orange slices on a large glass serving plate and sprinkle over the pomegranate seeds. To make the dressing, whisk together the olive oil in a small bowl with the orange juice and any reserved pomegranate juice. Season to taste and drizzle over the salad. Scatter over the mint leaves and serve.

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