Pomegranate salsa
“The pomegranate is beautiful, timeless and exotic.”
- 2 ripe tomatoes
- 1/3 cup of picked coriander leaves, washed
- 1 tbsp pomegranate molasses*
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive
- 1 pomegranate
- Salt
* Pomegranate molasses is available from Middle Eastern grocers and good supermarkets.
This is one of my favourite dressings. I love it poured over grilled fish, barbecued chicken or quail - perhaps with some warm potatoes and baby spinach salad.
Method
Cut tomatoes in quarters, discard seeds and chop flesh into small dice. Roughly chop coriander leaves and add to the tomatoes with the pomegranate molasses, lemon juice and oil.
Cut the pomegranate down the middle, separate seeds from white membrane with your fingers and sprinkle seeds into salsa base. Season to taste with salt, stir to mix and serve.
Serves 4-6.
