ΠΡΟΕΤΟΙΜΑΣΙΑ

1. Place all ingredients in a blender and blend for a few seconds.
2. Serve in two large glasses and garnish with spearmint.

In a large jug, add the juice, carbonated water, lemon and mint.

Serve with ice.

Divide the pomegranate juice, orange juice and lime equally into 4 glasses and stir. Add ice cubes and soda. Stir well and garnish with the pomegranate seeds and lime slices.

Prepare the green tea. Boil the water and then add the green tea. Remove the tea bags (or, if dried leaves were used, drain them in a teapot) and add the pomegranate juice, orange juice, juice from half a lemon, honey, cinnamon stick and stir. Serve hot or cold. The antioxidant pomegranate beverage can be kept in the refrigerator for up to 3 days.

Put all ingredients in the blender and beat well until the mixture becomes homogeneous.

Place the drink in glasses and then store in the refrigerator.

The drink is served chilled, garnished with pomegranate seeds and mint leaves.

Pour the soda into a large jug and add the pomegranate juice and sugar. Stir well until the sugar is dissolved.

Add the pomegranate seeds and the orange slices and stir.

Add the ice, garnish with rosemary leaves and serve.

Time: 30'
Serving: family

Ingredients:
•    200 g. bulgur
•    3 kg. spring onion, sliced
•    8 tbsp. olive oil
•    1/2 clove garlic, chopped
•    4 tbsp. pine nuts
•    50 g. parmesan
•    100 g. boiled chestnuts and cut into small pieces
•    Seeds from 1.5 pomegranates
•    Finely chopped herbs (mint, oregano)
•    1 red Florina pepper
•    1 chicken cube200 ml water
•    1 tbsp. buttersaltpepper1 lemon

Instructions:
Put a pan on high heat, add olive oil until the bottom is covered and then sauté the bulgur for about 5 minutes, stirring constantly until it turns golden brown, remove from heat and add a little butter. Dissolve the chicken stock cube in boiling water, dissolve it and pour it into the pan with the bulgur, waiting for the ingredients to come to a boil. Remove the pan again and cover with a lid. In a non-stick pan on medium heat without oil, add the chestnuts for a few minutes and then the pine nuts. Cut the spring onion into rings along with the garlic, red pepper and chopped fresh herbs (mint, oregano). Put them in a deep bowl and add the chestnuts, pine nuts, bulgur, pomegranate, zest and a little lemon juice, salt, pepper, a little olive oil and mix. Grate the parmesan on top and serve.

Time: 5'
Serving: family

Ingredients:
•    350 g. baby spinach (1 package)
•    1 cup. pomegranate, cleaned
•    1 1/2 cups. cooked chicken (boiled or grilled) cut into small bites
•    Grated parmesan
•    freshly ground pepper
•    1 orange
For the pomegranate vinaigrette:
•    5 g. dijon mustard
•    200 g. pomegranate juice
•    20 g. grenadine
•    20 g. white wine vinegar
•    180 g. sunflower oil
•    180 g. olive oil
•    Salt
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Instructions:
For the spinach and chicken salad, place the spinach, cooked chicken, pomegranate seeds, slices of half an orange and freshly ground pepper in a large bowl. Drizzle with the pomegranate vinaigrette*, parmesan, mix and serve immediately.
*For the pomegranate vinaigrette
In a saucepan, simmer the pomegranate juice, concentrating it until 1/2 of the quantity remains. Strain the concentrated juice through a sieve and let it cool. Then, beat the mustard, concentrated pomegranate juice, grenadine, vinegar in a mixer and slowly add the sunflower oil and olive oil. Season with salt and taste.

Time: 40'
Serving: family

Ingredients:
•    2 red peppers
•    1 green bell pepper
•    3 medium eggplants, cut into large pieces
•    150 g. small beans, blanched
•    6 tbsp. olive oil
•    1 tsp. cinnamon
•    1 small onion, sliced
•    200 g. feta cheese, sliced ​​into small pieces
•    Seeds from 2 pomegranates
•    A little parsley
•    *For the sauce:
•    1/2 clove garlic, melted
•    2 tbsp. pomegranate syrup
•    5 tbsp. olive oil

Instructions:
Preheat the oven to high heat.
Cut the peppers into medium pieces and place them, with their outside facing up, in a baking pan, grill them until they are blackened, peel them after they have cooled.
Put the eggplants in the same baking pan, drizzle with olive oil, cinnamon, salt and pepper, mix and bake for about 30 minutes at 180-200 degrees, until they are soft. In the meantime, put all the remaining ingredients in a bowl and mix well. In a shallow dish, spread the eggplants, beans, onion, peppers, pour the feta cheese and pomegranate seeds on top and pour over the sauce. Garnish with a little parsley.