This week's recipe is something that I made last weekend to go with some garlic chicken that I barbecued. The two went together beautifully, and it would also pair well with fish or roasted vegetables. I think one of the best things about it is how pretty it looks. I am unsure whether pomegranates are available at Christmas, but it would be perfect then as the dish is red and green. It's great for entertaining as it is something a little bit unusual and tastes great.
Have a fantastic week, love from Jane xx
What you need:
- 2 ripe tomatoes
- 1/3 cup mint leaves
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 pomegranate
What you do:
- Cut the tomatoes into quarters, discard the seeds and chop the flesh into small dice.
- Roughly chop the mint leaves and add to the tomatoes with the pomegranate molasses, lemon juice and oil (taste as you go and adjust the quantities to taste).
- To extract the seeds from the pomegranate, cut off the crown at the top. Cut the fruit into quarters. Put the quarters in a bowl of cold water, then carefully bend back the skin to open up the membrane, prising out the seeds. The membrane and skin will float to the top of the water while the seeds will sink.
- Sprinkle the seeds into the salsa base.
- Season to taste with salt , stir to mix and serve.