INGREDIENTS
250g Cucumber, peeled, seeded and finely diced
400g Tomato, very ripe
100g Red onion, peeled, seeded and finely diced
30g Red Chili Pepper, seeded and finely diced
100g Green Pepper, seeded and finely diced
30g Spicy Red Pepper Paste
20g Flat Leaf Parsley, Julienne
3g Mint, julienne
30g Pomegranate Seeds
30g Raw Pistachios
METHOD
Prepare all the vegetables, removing seeds when necessary.
Cut all the vegetables into 1/2cm cubes
Mix with the pomegranate dressing (see recipe below) and pepper paste and then season to taste. Leave to marinade for at least 15 minutes.
Garnish with pomegranate seeds and pistachios.
Pomegranate Dressing:
INGREDIENTS
55ml Red Wine Vinegar
55ml Pomegranate Juice
40ml Pomegranate Molasses
250ml Extra Virgin Olive Oil
20g Shallots, peeled and finely chopped
2 Garlic cloves, crushed
4 sprigs Thyme
100g Tomato Juice
Maldon Sea Salt, to taste
Freshly Ground Black Pepper
METHOD
Whisk the vinegar, pomegranate juice, tomato juice and pomegranate molasses together in a small mixing bowl.
Whisk in the oil and add the shallots, garlic and thyme. Season with salt and pepper.
Cover and leave overnight so that the flavours merge and intensify.
Strain into a container, it keeps refrigerated for one week.
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