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Tomato and pomegranate salad

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Ingredients for 4 servings:

  • 1 pomegranate
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • salt and pepper
  • Sugar
  • 800 g tomatoes
  • 2 balls of buffalo mozzarella
  • 2 tbsp peanut oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Deseed the pomegranate and collect any juice. Toast the coriander and cumin in a pan, then add. Mix everything with olive oil and vinegar and season with salt, pepper, and sugar. Chop the tomatoes and mix in. Cut the mozzarella into large pieces and heat briefly in the peanut oil. Serve the mozzarella and salad together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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