Waitrose and Partners
Tomato, mint & pomegranate salad

Tomato, mint & pomegranate salad

This is perfect as a main course served with a chunk of feta or grilled lamb chops. 

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VeganLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Ingredients

  • 25g walnuts
  • 2 roasted garlic flatbreads
  • 300g No.1 Pink Choice Vine Tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp pomegranate molasses
  • ½ small clove garlic, finely grated
  • 75g pomegranate seeds
  • Small handful mint leaves (about 20), shredded

Method

  1. Preheat the oven to 180°C, gas mark 4. Roast the walnuts for 8 minutes, set aside to cool, then roughly chop. Put the flatbreads in the oven for 2-3 minutes to warm up. Meanwhile, slice the tomatoes and arrange over a plate. Season with salt.

  2. Mix the oil, vinegar, pomegranate molasses and garlic in a bowl and season. Spoon a little over the tomatoes.

  3. Top the tomatoes with a scattering of pomegranate seeds, followed by the chopped walnuts and mint. Finish with the remaining dressing and serve with the flatbreads.

Cook’s tip

Level up
This is an easy salad to scale up if you're feeding a crowd. It's great for a summer party served alongside grilled lamb or chicken.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,482kJ/ 594kcals

Fat

30.7g

Saturated Fat

3.7g

Carbohydrates

62.5g

Sugars

16.4g

Fibre

7.1g

Protein

13.3g

Salt

1.3g

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