Pomegranates are round, red fruits which feature a white inner flesh that’s packed with jewel-like seeds, called arils. They may be best known for the vibrantly coloured juice, but enjoyed in their natural form, these tasty fruits have a lot more to offer as they are packed with fibre, vitamins and minerals. Pomegranates are particularly rich in an array of antioxidants that help protect your cells from free radical damage and inflammation, which can contribute to heart disease, type-2 diabetes and cancer.
Delicious sprinkled over salads, on cereal or in yoghurts, eating pomegranates may also help support the health of your gut microbiome, increasing levels of beneficial gut bacteria, suggesting that they may have prebiotic effects. Prebiotics serve as fuel for the beneficial bacteria in your gut and support a healthier gut microbiome. Pomegranate arils are also rich in fibre (11.3g in one average sized pomegranate) which is essential for digestive health.

Charlotte runs Plume Nutrition, where she offers support and advice for weight management, controlling cravings, sleeplessness, stress and increasing energy levels. Find out more at plumenutrition.com

Warming roast vegetable rice bowl topped with pomegranate jewels

Serves 4

• 1 sweet potato, cut into wedges
• 1 small aubergine, cut into half moons
• a handful of broccoli florets
• 250g pouch of pre-cooked brown rice
• small bunch of spring onions, finely sliced
• 1 pomegranate
• handful of sesame seeds
• olive oil
• salt and pepper
• 2 cloves of garlic
• ⅓ cup tahini
• 1 teaspoon grated lime zest, plus 3 tablespoons fresh juice

1. Preheat the oven to 190°C. On a baking tray, toss the sweet potato, aubergine and broccoli with 3 tablespoons of oil. Season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, for about 30 minutes.
2. In a large frying pan, heat a tablespoon of oil over medium-high. Add the pre-cooked rice, spring onions and garlic and season. Cook, stirring occasionally, until the rice is warmed through and has a nutty aroma – 4 to 5 minutes.
3. Whisk together the tahini, lime zest and juice, 2 tablespoons oil and 3 to 4 tablespoons water to reach the desired consistency. Season with a little salt.
4. Serve the roasted vegetables over the rice mixture, drizzle with tahini dressing, and top with pomegranate arils.