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Jewelled pomegranate salsa
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Serves: 6 - 8
1 small red onion
2 unwaxed limes
1 small apple
1 green chilli
½ x 25g pack mint, leaves picked
½ x 28g pack coriander, leaves picked
2 tbsp extra virgin olive oil
1. Finely chop the onion and put in a mixing bowl; season. Squeeze over the juice of 1½ limes, stir in and set aside for 5 minutes.
2. Meanwhile, remove the seeds from the pomegranates and finely chop the apple, discarding the core. Finely chop the chilli, removing the seeds and white membranes if you don’t want too much heat, and finely chop the mint and coriander leaves. Add to the bowl containing the soaked onion, mix thoroughly and dress with the oil. Season, adding more lime juice if needed. Serve with slow-cooked meat, lamb chops or tacos.
Typical values per serving:
Per serving (6). Vegan. Gluten free.
This recipe was first published in October 2020.
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