Finely dice onion and finely chop parsley. Combine onion, parsley, cream
cheese, tasty cheese, feta, lemon zest, lemon juice, mustard and garlic
powder in a large bowl. Stir until well combined and season to taste with
salt and pepper. Shape into a ball, wrap in baking
paper (secure with string) or clingfilm, and refrigerate for at least one
hour.
Meanwhile, preheat oven to 160�C fan bake and line an oven tray with baking
paper. Place pistachios on tray and bake for 7 minutes, until lightly golden
and toasted. Leave to cool, then crush using a small food processor or mortar
and pestle (a mixture of chunky
and fine crumbs is good).
Chop mint and combine with the pistachios in a bowl. Unwrap cheese ball and
place in the bowl of pistachios and mint, turning to coat all over. Place on
a serving plate and gently press pomegranate arils into cheese ball.
Refrigerate until ready to serve.
Serve with slices of crusty bread, crackers and / or veggie sticks.
