In two small serving glasses, arrange layers of orange slices, pomegranate seeds and yogurt, finishing with a layer of yogurt at the top of the glass.
Scatter with chopped pistachios and mint just before serving.
If you’re short of time, you can buy packs of pomegranate seeds in large supermarkets; this will save you the effort of removing the juicy seeds of the fruit. However, if you’re using a whole pomegranate, simply slice the fruit in half with the seeds facing downwards over a bowl, then whack with a wooden spoon for easy removal.
Easy Vegan Bible by Katy Beskow (Quadrille, £22) Photography ©Luke Albert