Tomato, Pomegranate & Herb Salad

Salads & Sides

Tomato, Pomegranate & Herb Salad

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tomato, pomegranate salad melissa hemsley

I like to make a big tub of salads like these and eat for lunch over a few days. Maybe adding some feta or any leftover chicken or fish on top too to make it stretch further.  Like with all tomato recipes, especially when in salad form, ripe tomatoes are key, otherwise you’re not going to enjoy much flavour. If you don’t have pomegranate seeds, you could add some dried fruits like chopped raisins or apricots or a ripe summer fruit like peach or blueberries or blackberries – just a little. Any herbs you’ve got will work too, mint might be a lovely alternative!

Method

  1.  Finely slice the red onion and pop into a medium bowl and cover with the lemon juice or vinegar and a little pinch of sea salt, stir and leave
  2. Meanwhile get chopping with everything else.  Also finely chop the coriander and parsley stems if using (if not freeze them for a future stock or blitz them into a pesto or herby sauce).
  3. As you chop, add everything to the bowl but don’t stir into the onions.  Once you’ve prepared everything else and it’s all in the bowl. Stir, season and enjoy straight away or if you’ve got the time, leave it for 30 minutes.

Ingredients

1 x 400g tin chickpeas or any beans or lentils
350g ripe cherry tomatoes, quartered or just halved if small
2 big handfuls of parsley, finely chopped
2 big handfuls of coriander, finely chopped
1 small red onion, finely sliced
Juice of 1 lemon or 3 tbsp apple cider vinegar
6 tbsp extra virgin olive oil
2 handfuls pomegranate seeds
Sea salt & pepper
Optional – a squeeze of raw honey/maple syrup

 

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