Tomato, pomegranate and parsley salad

Name: Tomato, pomegranate and parsley salad
Ingredients: 1 tbsp sugar; 1 tsp red wine vinegar; 40 ml honey; 1 garlic clove, crushed; 75 g sunblush tomatoes in 3 tbsp of their own oil; 75 g sunblush tomatoes in 3 tbsp of their own oil; 1 fresh pomegranate, halved; ½ large bunch fresh flat-leaf parsley, picked and washed; 50 g pine nuts, toasted; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

1 tbsp sugar
1 tsp red wine vinegar
40 ml

Vegetarian
Gluten-free

Method

In a pan heat the sugar and vinegar with the honey until dissolved.
Add the garlic, tomatoes along with the oil, and cook for 1 minute. Remove to a bowl and cool.
Squeeze out the seeds from the pomegranate halves.
Add the parsley, pomegranate seeds and pine nuts and season.