Pomegranate-Mint Relish
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant pomegranate and mint relish is a versatile vegan condiment that brings a burst of seasonal colour and refreshing flavour to any table. The tartness of the pomegranate seeds pairs beautifully with the zingy lemon and red wine vinegar, while the fresh mint provides a cool, aromatic finish. It is a wonderful way to add texture and a sophisticated touch to simple dishes without requiring any cooking time.
Perfect as a topping for roasted cauliflower, grilled halloumi or even stirred through a grain salad, this relish is as healthy as it is beautiful. Because it can be partially prepared a day in advance, it is an excellent choice for stress-free entertaining. Simply stir through the fresh herbs moments before serving to ensure the most vibrant green hue and punchy flavour.
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Ingredients for Pomegranate-Mint Relish
1/2 small shallot, chopped
350ml pomegranate seeds
120ml olive oil
1 1/2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 cup finely chopped fresh mint
Kosher salt, freshly ground pepper
How to make Pomegranate-Mint Relish
Combine shallot, pomegranate seeds, oil, lemon zest, lemon juice, vinegar, and chopped mint in a small bowl; season with salt and pepper.
DO AHEAD: Relish (without mint) can be made 1 day ahead. Cover and chill.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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