an adventure into my cookbook collection: soul-searching, doing things differently & the truths I learn along the way...

deseeding pomegranates is feminine & erotic, unless you hit them with a wooden spoon...


Tuesday, 14 June 2016

Pomegranate, tomato and herb salad

This tastes like proper Israeli falafel stand/kebab shop salad, and I mean that in a very good way.

½ cucumber, finely diced
1 pomegranate, de-seeded (save some of the seeds for scattering over everything later)
Bunch parsley
1/2 bunch mint
1-2 (depending on size) echalion or banana shallots
3-4 medium vine tomatoes seeds removed
1-2 tbsp Pomegranate molasses
1-2 tbsp Olive oil
2 tsp sumac
Salt and pepper


De-seed the pomegranate, finely dice all of the veggies and roughly chop the herbs. Lightly dress with 1 tbsp each of olive oil and pomegranate molasses, and half the sumac. Season with salt and pepper. Let it sit for a bit before serving, around 10-20 minutes or so. Drizzle the remaining olive oil, pomegranate molasses and sumac over the top before serving. Fresh coriander and some finely diced red or green pepper is good in it too (if you like it).

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