VeganMoFo Day 1
I watched Yotam Ottolenghi making this salad on the television –Mediterranean Feast which was aired some time ago –with all sorts of colourful tomatoes. Well, I had to make a few changes in my version of it. For example, he used fresh zahtar whereas I used Herbie’s zahter mix as I wouldn’t know where I could get fresh zahtar in Australia. Zahtar, in this recipe, sort of added savouriness to the salad. When you think about it, red pepper and pomegranates –seeds as well the syrup –are quite sweet and you need to balance that. The other thing that I had to make differently is I used one type of tomato because that was all I had at the time.
Ottolonghi has a great way of getting the seeds out of pomegranates which I would like to share here:
Cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.
Very cool, isn’t it? Now go and make the salad.
2 tomatoes, cut into small pieces
½ red pepper (capsicum), cut into small pieces
½ pomegranate, seeds only
½ red onion or spring onion (shallots), chopped finely
1 small clove garlic, crushed
2 tbsp white wine vinegar
1 tbsp pomegranate syrup (pomegranate molasses)
4 tbsp olive oil
1 tsp zahtar
Salt and pepper
• First make the dressing by combining olive oil, vinegar, pomegranate syrup, zahtar, crushed garlic, salt and pepper.
• In a large salad bowl, arrange or mix tomatoes, pomegranate seeds, onion and red capsicum.
• Drizzle the salad with the dressing you prepared earlier on and serve immediately.