Pomegranate and Red Onion Salad


Preparation info

  • Difficulty


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


Cut 2 ripe pomegranates in half, then use the back of a spoon to beat the seeds into a bowl. Peel and thinly slice 450g/1lb of red onions and add to the bowl. Mix well, and season with sea salt and freshly ground black pepper. Leave to stand for about 20 minutes, then drizzle with olive oil and serve.