Plenty More: Ottolenghi's tomato and pomegranate salad recipe
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SERVES FOUR
Ingredients
*200g red cherry tomatoes, cut into 0.5cm dice
*200g yellow cherry tomatoes, cut into 0.5cm dice
*200g tiger (or plum) tomatoes, cut into 0.5cm dice
*500g medium vine tomatoes, cut into 0.5cm dice
*1 red pepper, cut into 0.5cmdiced
*2 garlic cloves, crushed
*½ tsp ground allspice
*2 tsp white wine vinegar
*1½ tbsp pomegranate molasses
*60ml olive oil, plus a little extra to finish
*seeds of 1 large pomegranate
*1 tbsp small oregano leaves
*salt
Method
1. Mix together the tomatoes, red pepper and onion in a large bowl and set aside.
2. In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil and 1/3 teaspoon of salt, until well combined.
3. Pour this over the tomatoes and gently mix.
4. Arrange the tomatoes and their juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano. Finish with a drizzle of olive oil and serve.
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Extracted from Plenty More by Yotam Ottolenghi (Ebury Press, £27). Photography by Jonathan Lovekin.