Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons vegetable oil
- 160g popping corn
- 1 teaspoon piri-piri seasoning (or cayenne pepper)
- 100g ready-prepared fresh pomegranate seeds
- freshly ground black pepper
Directions
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.
Put the pan over a medium-high heat. The kernels will begin to pop – when they do, carefully shake the pan occasionally.
When the popping has almost stopped, remove from the heat. Leave to cool for 10 minutes, then add the piri-piri seasoning, pomegranate seeds and a little black pepper, stirring them through. Share between 4 small bowls and serve. Information: 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.