• 4 big handfuls arugula
  • ½ cups pomegranate seeds
  • 2 balls fresh mozzarella cheese
  • 1.5 oz Jonty Jacobs Biltong
  • 6 tbs extra virgin olive oil
  • 3 tbs lemon juice
  • 1 tbs honey
  • sea salt
  • freshly ground black pepper


1. For the vinaigrette, wisk together the extra virgin olive oil, lemon juice, honey, sea salt and freshly ground black pepper. 
2. Tear the mozzarella into a bowl wth the arugula, pomegranate seeds and biltong. Add the vinaigrette, toss and serve.

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Biltong & Pomegranate Salad| Health Nut Mantry

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