• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 3 cherry tomatoes, diced
  • 70g baby French beans, trimmed and halved
  • 50g carrot, cut into desired shapes
  • 2 tbsp pomegranate seeds
  • 30g yellow capsicum, diced
  • For the dressing:
  • 50g cream cheese
  • 1 tbsp yoghurt
  • 1 tbsp apple cider vinegar
  • 1 tbsp canola oil
  • Salt, sugar and freshly ground black pepper to taste


  1. Bring a saucepan of water to the boil and add French beans. Cook for less than a minute until just tender but still with a bit of crunch.
  2. Drain and cool under cold running water. Drain again and pat dry with kitchen paper. Just before serving tip the beans, carrot, capsicum, tomato and pomegranate seeds onto a salad bowl.
  3. Pour over the dressing and toss briefly. Transfer to a serving platter and serve immediately.
  4. To prepare dressing:
  5. Combine cream cheese, yoghurt, vinegar and oil in a small bowl. Season with salt, pepper and sugar to taste.

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