Recipe: Crispy Goats Curd, Super Berry & Pistachio Pomegranate Salad

14.10.15 Eat, Learn Blog SumoSalad

Time to spring into action, the warmer weather is upon us and with it comes many outdoor activities and upcoming festivities. Supercharge yourself with a gorgeous superfood, nutrient rich salad with multiple textures and flavours combining warm and cold temperatures to engage all the senses. I have used a combination of my favourite flavours, textures and super foods; blueberries, pomegranate and pistachios to take you on a mini gastronomy journey.

Did you know?

Blueberries are nutrient dense, a great antioxidant and can help neutralise free radicals – in a berry help your overall well-being and even supercharge your energy stores. Blueberries are delicious fresh or frozen

Pomegranate is also a nutrient dense antioxidant amongst many benefits it is a great anti-inflammatory

Pistachios have been named one of the healthier nuts to eat high in nutrients rich in antioxidants making them another effective anti-inflammatory

Recipe: Crispy goats curd, super berry, pistachio and pomegranate salad



  • 1 pomegranate
  • 1 punnet of blueberries
  • 1 orange
  • 30 grams of dukkah
  • 125 grams of Goats curd (best to buy natural in roll shape)
  • 1/4 small fennel
  • ¼ of a red onion
  • 2 brussel sprouts
  • 2 handfuls of rocket
  • 8 snow peas
  • Handful of fresh mint leaves
  • Pistachios
  • Caramelized balsamic vinegar
  • Coconut oil


  1. Rinse and drain the rocket, set aside in the refrigerator to keep cool and crisp
  2. Finely slice the fennel and red onion (use a separate chopping board for the onion) set aside
  3. Cut the orange into fine segments following the natural shape of the orange, set aside
  4. Lightly tap the entire shell of the pomegranate onto the kitchen counter; this will help detach the seeds from the skin making it easier to pop out the seeds. Cut in half and remove seeds, place in a bowl and set aside
  5. Wash and cut the ends off of the snow peas, set aside
  6. Cut each brussel sprout into 6 wedges each, shallow fry in a teaspoon of hot coconut oil until slightly golden and crunchy, set aside
  7. Place a handful of rocket on each plate, mix the red onion, fennel, mint and snow peas through
  8. Place the dukkah into a bowl
  9. Slice the roll of goats curd into 8 pieces forming 8 circular shapes
  10. One by one carefully coat the coats curd in dukkah
  11. Place the goats curd into a preheated shallow pan of coconut oil approx. 1 heaped tablespoon, shallow fry turning the goats curd until golden brown
  12. Place the brussel sprouts and goats curd carefully onto the salad mound
  13. Top with blueberries, orange segments, pistachios and pomegranate
  14. Drizzle with caramelized balsamic or alternatively mix together 1 tsp of lemon juice, 2 table spoons of pomegranate juice and 1 tablespoon of cold pressed olive oil to create a fresh dressing.
  15. Top with cracked pepper to taste

A great activity that can engage your senses and optimise your eating experience is the practice of mindfulness. Try setting aside time to eat, switch off all technology, find a quiet place on your own and really be present to your food, taste the food. Watch your lips salivate before you get the food to your mouth, what smells can you pick up before you eat it? The textures? Think about who farmed the produce, where it came from, who was involved in the preparation?

This is a great way to give your mind a mini holiday whilst taking your attitude of gratitude to the top of the happy-odometer.


Kerrie is an Ultra Marathon athlete, motivational speaker, philanthropist, businesswoman, and super mum!


POSTED BY: Kerrie Otto de Grancy

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