Tomato & Pomegranate Salad

“A tomato salad with an extra zing, with thanks to the “& Elaine” cookbook. A bit more ‘phaff’ than slicing a few tomatoes but I guarantee that it is well worth the effort. Use a variety of tomatoes if you can to add vibrancy and taste.”

INGREDIENTS:

1 x red onion, finely chopped. 
1 x tsp raw, unfiltered apple cider vinegar. 
1 x tsp coconut nectar (or agave nectar) 
1 x tsp Himalayan pink salt c. 
500g mixed cherry tomatoes. 
1 x pomegranate deseeded (or seeds already prepared).
1/4 – 1/2 tsp ground allspice.
A pinch of Himalayan pink salt & black pepper.
2 x tbsp cold pressed extra virgin olive oil.
Juice of 1 lemon.
4 – 5 tablespoons chopped coriander & parsley.
Handful of lambs lettuce, purple endive or other salad leaves.

UTENSILS:

Chopping board
Sharp knife
Teaspoon
Tablespoon
Serving platter or bowl

METHOD:

1) Mix together the red onion, apple cider vinegar, nectar and salt in a small bowl.
2) Massage the mixture with your hands, squeezing the salt into the onions.
3) Leave and set aside for 15 minutes.
4) Halve the cherry tomatoes into your serving dish and add the pomegranate seeds.
5) Whisk together the all spice, salt, pepper, olive oil & lemon juice.
6) Check the taste and add more seasoning if necessary.
7) Stir the dressing through the tomatoes along with the herbs and red onion.

SERVING SUGGESTIONS

Delicious with grilled tuna, chicken or halloumi!