Grapefruit, tomato and mint salad, with a pomegranate molasses dressing

Grapefruit, tomato and mint salad, with a pomegranate molasses dressing

By
From
Citrus
Photographer
Mowie Kay

Another citrus/tomato combination I love. This is good with buttery couscous and flaked almonds.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Segment 2 grapefruit. Cut 200g cherry tomatoes in half. Pare a cucumber into thin ribbons with a swivel peeler. Mix them all in a bowl with 1 quantity Lime-Pickled Red Onions. For the dressing, whisk together 2 tbsp olive oil with 1 tbsp lemon juice, 1 tbsp pomegranate molasses, and a pinch each of ground cinnamon and ground cardamom. Season with salt and pepper. Pour the dressing over the vegetables and lightly toss. Serve with a few parsley and mint leaves.
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