Published Thursday, 10 March, 2011 by Abigail Pearson
Firstly, grate the carrots, courgettes, and apples into a large bowl. Then soak sultanas in the fruit juice until plump, then add these to the bowl and mix well. Add the yoghurt and stir, then if needed add a splash of milk and stir again. Then add oil and mix. Next add flour and baking powder - no need to sieve! Mix again. Lastly add seeds and berries, fold so that berries do not break up too much.
Bake for 45 min in 100 oven then leave to cool and set
Thank you to Amy who uploaded this glorious looking Pomegranate Chicken Salad to www.studentrecipes.com. Recipe: goo.gl/OVT4ak