Chocolate pomegranate slab with pistachio nuts

INGREDIENTS

300g white chocolate

cup dried pomegranate arils

100g shelled roasted pistachio nuts

METHOD

Line a brownie tin (270mm x 175mm x 30mm) with baking paper.

Melt the chocolate in a bowl over a pot of simmering water. Don't let the bowl touch the water.

Fold in three-quarters of the pomegranate arils and pistachio nuts.

Pour into the tin and spread with a spatula.

Scatter with the remaining pomegranate and pistachio nuts and press down lightly.

Chill in the fridge until set.

Remove from the tin and either break into shards or slice with a hot knife.

Makes About 400g