Persephone Salad

a Lara invention, inspired by the novel "Crescent" by Diana Abu-Jaber.

1 Pomegranate
2 green pears
a few springs of mint
Cinnamon
Graham Masala
a spoonful of sugar (or honey)
a pinch of salt


1. slice both pears into quarters, then into small slices so that they make crescent moon shapes about the size of a quarter. Place into a beautiful bowl that makes you think of fertile things.

2. Open pomegranate and marvel at the intricate organization of its red seeds. De-seed pomegranate into bowl, similar to de-flowering if done with the proper mentality.

3. chop mint finely (saving the beautiful apical meristem..tips...for garnish). Add the chopped mint to the bowl with a definitive twist of your wrist.

4. Add a spoonful of sugar (white), or honey, while humming "A spoonful of sugar helps the pectin in the green pears go down...".

5. Add some garham masala, add a little bit more... its so tasty...mmmmm.

6. Add a tid bit of cinnamon and a pinch of salt for good measure.

7. stir until well mixed. the shiny red pomegranate and the faded green of the pears should look almost festive.

8. Decorate with the mint tips and serve to someone willing to close their eyes for the first bite.