(per serving – 1/4 recipe)
3.4g fat of which 0.4g saturates
27.5g carbohydrate, of which 3.2g sugars
40mg sodium equivalent to 0.1g salt
- 2 tsp vegetable oil
- 160g popping corn
- 1 tsp piri-piri seasoning
- 100g ready-prepared fresh pomegranate seeds
- Freshly ground black pepper
1 Heat the vegetable oil in a large heavy-based saucepan with a tight-fitting lid. Add the popping corn, put the lid on, and shake the pan to coat the kernels in the oil.
2 Put the pan over a medium-high heat. The kernels will begin to pop — when they do, carefully shake the pan occasionally.
3 When the popping subsides, remove from the heat. Cool for 10 minutes, then add the pir-piri seasoning and pomegranate seeds and a little black pepper, stirring them through. Share between 4 small bowls and serve.
Try your own seasonings, such as lightly toasted cumin and sesame seeds. For a fruitier version, leave out the piri-piri and add chopped apple, blueberries, seedless grapes and a pinch of ground cinnamon.
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