Pomegranates!

Nothing screams good health like a brilliant ruby pomegranate. The seeds treat all sorts of ills, but are most noted for their high incidence of free radical activity, which is used to help prevent heart disease and cancer. You can do many simple things with the seeds, from juicing them (perhaps for a martini?), to simply tossing them in with your salad. For a fancier treatment, check out this recipe from 101Cookbooks:

2/3 cup (100g) medium or coarse bulgur
1 pound (400g) celery (a small head), cut in thin slices on a slight bias
seeds of 1/2 large pomegranate
3/4 cup (75g) walnuts, roughly chopped
1 small bunch of flat-leaf parsley
1 scant tablespoon fresh mint, finely chopped

Pomegranate Dressing:
juice of 1/2 large pomegranate
1/2 garlic clove, crushed to a paste with 1/2 teaspoon of salt
6 tablespoons extra-virgin olive oil

For the dressing, whisk all the ingredients together, season to taste with salt and pepper and set aside.

Put the bulgur in a bowl, add (hs note: boiling hot) water to just below the surface of the wheat and leave it to stand for 10 minutes (hs note: 10 - 15 minutes), until just tender but still quite al dente. Add more water as required or drain in a colander if too wet.

Put all the ingredients in a bowl, pour over the dressing and check the seasoning. Serve immediately. Make sure the walnuts are dressed just before serving, as sometimes they can impart a bitter flavour and unpleasant colour to the dressing if left to sit.