This dish is extremely colourful and tasty. The zingy fresh tomato contrasts with the sweet, juicy bursts of the pomegranate seeds and the explosion of flavour from the fresh herbs. This surprising flavour combination makes the perfect sharing side salad for pasta or would serve as a super-healthy light meal or side for a BBQ.
SERVES 4-6
2 slices brown bread
4 tbsp olive oil
1 lemon
1 tsp brown sugar
4 drops Tabasco, optional
400g baby tomatoes
1 small red onion
handful fresh parsley
handful fresh mint
1 pomegranate or 100g pomegranate seeds
50g pea shoots or other salad greens
salt and black pepper
Medium frying pan on a low heat
- Cut the bread into 1cm cubes. Heat 1 tablespoon of the olive oil in the pan and sauté the bread cubes for 2-3 minutes, tossing regularly until they are browned on all sides. Tip on to a plate and set aside.
- Cut the lemon in half and squeeze the juice into a large bowl, catching any pips in your other hand. Stir in the remaining 3 tablespoons of oil and the brown sugar and season with the salt and pepper and Tabasco, if using. Taste and adjust the seasoning if necessary.
- Halve the tomatoes, peel and finely slice the red onion, pick the leaves from the parsley and mint and add them all to the bowl. Remove the seeds from the pomegranate by rolling it first to loosen the seeds, then scoring around the middle and prising the two halves apart. Hold the halves over the bowl and tap the bottom of each half firmly with a spoon to release the seeds. Add the salad greens and croutons, toss gently and serve to impressed guests.
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