For ➍200 g red cherry tomatoes, cut into ½ cm dice
200 g yellow cherry tomatoes, cut into ½ cm dice
200 g tiger (or plum) tomatoes, cut into ½ cm dice
4 medium vine tomatoes, cut into ½ cm dice (500 g net)
1 red pepper, cut into ½ cm dice (120 g net)
1 small red onion, finely diced (120 g net)
2 cloves garlic, crushed
½ ts ground allspice
2 ts white wine vinegar
1½ tbs pomegranate molasses
6 cl olive oil, plus a little extra to drizzle at the end
1 pomegranate, seeds removed (170g of seeds)
1 tbs picked small oregano leaves, to garnish
salt & black pepper
In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and ⅓ teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.
Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano.
Finish with a drizzle of olive oil.
In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and ⅓ teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.
Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano.
Finish with a drizzle of olive oil.
*Serve as a side dish for grilled lamb.
