Instructions

1. In a pan, sauté 2 chopped spring onions in extra virgin olive oil for a few minutes.
2. Add 1/2 a small julienne-cut red cabbage and stir-fry until crisp-tender.
3. Stir in 1 tsp of sultanas, then turn off the heat.
4. Transfer the mixture to a bowl and mix in 1 cup of pomegranate seeds. Adjust with sea salt as needed.
5. Pomegranate is known for its rich antioxidant content and is a good source of provitamin A, vitamin C, B vitamins, magnesium, potassium, and calcium.