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Prepared by Tim Mälzer, german chef restaurant owner Bullerei.

From his restaurants in Hamburg to his TV shows, Tim Mälzer delivers professionalism and sympathy. Great friend, excellent cook, and a lover of Mallorca and its products.

Ingredients (for 4-6 people)

  • 1 small pomegranate
  • 150 g watercress
  • 2 scoops buffalo Mozzarella
  • 6 cg olive oil
  • 1 cg lemon juice
  • salt
  • pepper
  • sugar
  1. Make a cut in the pomegranate, open it up and take out the seeds. Clean and rinse the watercress and spin the water off in the salad spinner. Pull off the leaves and cut the stems up small. Drain the Mozzarella, slice it thinly and spread out on a tray.
  1. Heat 3 cg olive oil in a frying pan. Sauté thewatercress stems in the pan for 1 – 2 minutes. Add the pomegranate seeds and watercress leaves and sauté for 1 minute longer. Condiment with the lemon juice, salt, pepper and a pinch of sugar and leave to cool a little.
  1. Spread the watercress mixture over the Mozzarella and dress with the rest of the olive oil. Serve.

Sweet and juicy, pomegranate seeds pair well with savoury dishes too, and visually their brilliantred colour is very satisfying. A word of caution: in the Orient they even dye rugs with their juice!