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.

PREPARATION

1. For the toasted bread in the pan, first cut the baguette into diagonal slices and drizzle a bit of oil.
2. Place them in a hot pan and fry them on both sides until golden.
3. In a bowl, mix the olive oil, balsamic vinegar, pomegranate juice and salt and pepper and drizzle the toasted bread.
4. Spread a bit of cream cheese on each slice.
5. Drizzle with pomegranate balsamic cream and garnish with fresh herbs and pomegranate seeds.

PREPARATION

For the salad

1. Finely slice all the vegetables in a salad bowl.
2. Add the corn, the pomegranate and the walnuts.

For the dressing

1. Mix all sauce ingredients, the mayonnaise, the mustard, the yoghurt, the pomegranate juice and the balsamic vinegar and pour them over the salad.
2. Mix well and serve.

PREPARATION

For the caramelised figs

1. Cut the figs in half and place them in a small hot pan with the cut side facing up.
2. Sprinkle with sugar and let it melt for 2-3 minutes.
3. Turn the figs over and let them caramelise for 3 minutes.
4. Turn off the heat and add the balsamic vinegar.
5. Shake the pan to mix, remove it from heat and let the figs cool.
6. After the fig syrup has cooled, add it to the dressing.

For the dressing

In a deep bowl, add the ingredients of the dressing and stir well.

For the salad

• Wash the salad and place it in a bowl.
• Add the figs, almonds and pomegranate seeds.
• Add the talagani cheese in slices, after first baking them on a grill pan on both sides.
• Pour the dressing over the salad.
• Mix and serve.

For the pomegranate dressing:
Caramelise the sugar in a saucepan and pour the pomegranate juice. Boil over low heat until syrupy. Remove from heat and let cool

For the salad:
In a large bowl, add all the salad ingredients and then add olive oil, salt and pepper to taste. After the pomegranate dressing has cooled, pour it over the salad and serve.

In a blender, beat the garlic until finely chopped. Add the beets, chickpeas and pomegranate juice and mash until melted. Add the tahini and olive oil and continue until the mixture becomes homogeneous. Transfer the mixture to a serving bowl, pour a little olive oil and garnish with the pomegranate seeds.

Time: 30'
Serving: family

Ingredients:
•    1 1/2 cups arborio rice
•    Saffron powder, a pinch
•    1 cup pomegranate seeds
•    1/2 cup pine nuts
•    1 medium onion, thinly sliced
•    2 1/2 cups chicken stock from 2 cubes
•    5 tbsp fresh butter
•    1 tbsp parsley (chopped)
•    1 cup grated parmesan
•    Salt, freshly ground pepper
•    A few raisins
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Instructions:
In a small saucepan, boil the cubes with water until they become a broth. In another saucepan, heat the butter and when it is slightly browned, add the onion and saffron. Stir until softened and add the rice, stirring briefly and add the hot broth. Reduce the heat and simmer until the rice is puffed, about 15 minutes. In the last few minutes, add the parmesan and remove the saucepan from the heat. Add a little freshly ground pepper, the pomegranate seeds, the pine nuts (roasted) and stir lightly. Pour the mixture onto a platter, garnish with raisins and serve.