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Pomegranate-Mint Relish

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

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.

Disclaimer

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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