John Myers
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Tomato and Pomegranate Salad with Toasted Bread and Sheep Cheese
The perfect tomato and pomegranate salad with toasted bread and sheep cheese recipe with a picture and simple step-by-step instructions.
salad
- 1 Pomegranate
- 500 g Tomatoes
- 1 Handful Arugula
- 1 small Onion blue
- 1 Spring onion stick
- 1 Dried chilli
- 1 Clove of garlic
- 1 teaspoon Sugar brown raw sugar
- 1 teaspoon Honey
- 1 tablespoon Extra virgin olive oil
- Salt
- Colorful pepper from the mill
- …
Bread with Sheep Cheese
- 250 g Sheep cheese Bulgarian
- 1 tablespoon Freshly chopped pistachios
- 2 tablespoon Extra virgin olive oil
- Colorful pepper from the mill
- Sliced bread
salad
- Core the pomegranate and cut the tomatoes into slices. Dice the onion and cut the spring onion into rings. Chop the chilli and garlic clove. Chop the rocket.
- Mix all the ingredients for the salad, season with salt and pepper and set the salad aside.
Bread with Sheep Cheese
- Toast the bread slices from one side in a coated pan. Turn the bread slices over, top with the sliced sheep’s cheese, sprinkle with the pistachios and pepper and drizzle with olive oil. Reduce the heat and leave the bread in the pan with the lid half open for about 3 minutes.
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