World Cuisine

Onion, Parsley, Tomato and Pomegranate Syrup Salad

cook 20 mins
  • 2 tomatoes
  • large bunch of flat leaf parsley, roughly chopped
  • 2 red onions, finely sliced
  • 2 teaspoons coriander seeds
  • finely sliced rind of 1 preserved lemon (see page 68)
  • 2 tablespoons pomegranate syrup
  • salt and pepper
  • Place the tomatoes in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins. Cut into quarters, remove the seeds and roughly chop the flesh. Place in a serving bowl and add the parsley and onions.
  • Dry-fry the coriander seeds in a small, heavy-based frying pan over a medium heat for 2 minutes until they emit a nutty aroma. Using a pestle and mortar, lightly crush the seeds. Add to the tomato mixture with the preserved lemon rind. Pour over the pomegranate syrup and season well. Gently toss together and serve.
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