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.