Tomato–pomegranate dressing

Tomato–pomegranate dressing

By
From
New Middle Eastern Food
Makes
400 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. In a bowl, combine 4 finely diced shallots, 1 finely chopped clove garlic, 2 ripe tomatoes, seeded and cut into 5 mm dice, 3 tablespoons pomegranate seeds, the juice of 1 lemon, 1 teaspoon pomegranate molasses, 180 ml extra-virgin olive oil, sea salt and freshly ground black pepper. Whisk well. Taste and adjust the seasoning to your liking. Pour into a sealable jar and store in the fridge. It will keep for 5 days.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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