Tomato and Pomegranate Salad
This salad has been one of my favourites this summer – light, refreshing, healthy, tasty and oh so appealing to the eye! I also love it because it doesn’t require many ingredients, or fancy utensils – simply chop and mix and voila! Tomatoes and pomegranate are really high in vitamin C and antioxidants – so if your trying to eat cleaner, lighter and give your body a break post holiday celebrations, this is the perfect detox salad. I guess the only downside is trying to remove the pomegranate seeds – if anyone has any tips for how to easily remove the seeds please let me know!
This recipe is adapted from Plenty More by Yotam Ottolenghi.
- 200g red cherry tomatoes, sliced into halves
- 200g yellow cherry tomatoes, sliced into halves
- 2 medium truss tomatoes, diced
- 1 medium red pepper, diced
- 1 small red onion, diced
- seeds from ½ pomegranate
- 1 clove garlic, crushed
- 1 Tbsp pomegranate molasses
- 2 Tbsp olive oil
- ½ tsp all spice
- Sprinkle Himalayan sea salt and pepper
- 1 tsp oregano leaves, to garnish
Add tomatoes, red pepper and onion to a bowl and set aside.
Mix garlic, molasses, olive oil, all spice and sea salt and pepper.
Pour mixture over tomatoes and gently fold through.
Arrange tomatoes and juices onto a plate, sprinkle over pomegranate seeds and sprinkle some oregano leaves over the top to garnish.
Serving suggestion: you can choose to serve this on its own or as a side to some grilled lamb – perfection!