Makes 1 log
200g cream cheese
4 tbsp pomegranate seeds
70g pistachios, chopped
1 tbsp honey
1 lemon, zest only
2 sage leaves, finely chopped
1 tbsp chopped parsley
Crackers and grapes, to serve
Place the pomegranate seeds, pistachios, honey, lemon zest and sage into a bowl and carefully mix – not to break up the pomegranate seeds.
Divide in two portions and spoon one portion onto a plate and add the chopped parsley.
Add the cream cheese into the other half and mix well.
Spoon onto a piece of parchment and shape into a log about 10cm in length.
Wrap up and place in the freezer for 20 minutes.
Unwrap and roll the cheese log in the remaining half of the pistachio pomegranate mix, pressing lightly so that it sticks.
Place on a small board and serve with crackers and grapes.