TOMATO & POMEGRANATE SALAD

Irish Daily Mail - YOU - - FOODBOSH BOYS -

This dish is ex­tremely colour­ful and tasty. The zingy fresh tomato con­trasts with the sweet, juicy bursts of the pomegranate seeds and the ex­plo­sion of flavour from the fresh herbs. This sur­pris­ing flavour com­bi­na­tion makes the per­fect shar­ing side salad for pasta or would serve as a su­per-healthy light meal or side for a BBQ. SERVES 4-6 2 slices brown bread 4 tbsp olive oil 1 lemon 1 tsp brown sugar 4 drops Tabasco, op­tional 400g baby toma­toes 1 small red onion hand­ful fresh pars­ley hand­ful fresh mint 1 pomegranate or 100g pomegranate seeds 50g pea shoots or other salad greens salt and black pep­per Medium fry­ing pan on a low heat

Cut the bread into 1cm cubes. Heat 1 ta­ble­spoon of the olive oil in the pan and sauté the bread cubes for 2-3 min­utes, toss­ing reg­u­larly un­til they are browned on all sides. Tip on to a plate and set aside.

Cut the lemon in half and squeeze the juice into a large bowl, catch­ing any pips in your other hand. Stir in the re­main­ing 3 ta­ble­spoons of oil and the brown sugar and sea­son with the salt and pep­per and Tabasco, if us­ing. Taste and ad­just the sea­son­ing if nec­es­sary.

Halve the toma­toes, peel and finely slice the red onion, pick the leaves from the pars­ley and mint and add them all to the bowl. Re­move the seeds from the pomegranate by rolling it first to loosen the seeds, then scor­ing around the mid­dle and pris­ing the two halves apart. Hold the halves over the bowl and tap the bot­tom of each half firmly with a spoon to re­lease the seeds. Add the salad greens and crou­tons, toss gen­tly and serve to im­pressed guests. MAKES 6 6 large bak­ing pota­toes 2 tbsp olive oil, plus a lit­tle bit ex­tra 1 white onion 1 cel­ery stick 1 medium car­rot 2 gar­lic cloves 3 sprigs fresh rose­mary, plus ex­tra to serve 3 sprigs fresh thyme 2 tsp whole­grain mus­tard 3 tbsp tomato purée 1 tbsp soy sauce 150g chest­nut mush­rooms 120g cooked puy lentils (home­made or from a packet) 250ml veg­etable stock 1½ tbsp dairy-free but­ter 2 tbsp nu­tri­tional yeast 1 tsp chilli flakes, to serve salt and black pep­per Pre­heat the oven to 200C fan (220C/ gas 7) | Bak­ing tray | Deep fry­ing pan on a medium heat

Put the pota­toes on the bak­ing tray and prick them with a fork. Driz­zle with the 2 ta­ble­spoons of olive oil, sea­son with salt and pep­per, then rub them all over un­til com­pletely cov­ered. Put the tray in the hot oven and bake for 45-60 min­utes, un­til soft.

Peel and finely chop the white onion. Trim the leaves and root from the cel­ery, then finely chop. Trim the car­rot, peel­ing it if you like, and finely chop.

Add a lit­tle oil to the hot pan. Add the chopped onions, cel­ery and car­rots and fry un­til they start to soften, about 5-10 min­utes. Peel and crush the gar­lic into the pan. Re­move the leaves from the rose­mary and thyme by run­ning your thumb and fore­fin­ger from the top to the base of the stems (the leaves should eas­ily come away), finely chop and add to the pan. Sea­son and cook for a fur­ther 2-3 min­utes. Add the mus­tard, tomato purée and soy sauce, and stir. Re­duce the heat to a light sim­mer.

Chop the mush­rooms very finely and add them to the pan. Add the lentils, stir every­thing to­gether and cook for 5-7 min­utes. Pour in the stock and mix.

When they’re done, take the pota­toes out of the oven and let them cool down for a few min­utes. Use a sharp knife to cut a round lid off the top of each potato. Scoop out the fluffy mid­dles, leav­ing at least a 1cm lin­ing all round the in­sides, and trans­fer to a bowl. Add the dairy-free but­ter, nu­tri­tional yeast and a pinch of salt and pep­per to the bowl and mash.

Fill each potato to the brim with the mush­room mince and top with a large dol­lop of mashed potato. Put the tray in the oven and bake for 10-15 min­utes to get the top­ping nice and crispy. Take the tray out of the oven. Sprin­kle each potato with chilli flakes, the re­main­ing chopped rose­mary and some pep­per be­fore serv­ing.

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