There are some very large pomegranates in the supermarkets in Berlin at the moment and they are really juicy. This is deliciously fresh and healthy and works really well served with the eggplant pilaf. We like it spicy in our house, so bear this in mind! Use the best tomatoes you can find.
Serves 4 as a side dish
The juice and seeds of one large pomegranate
About 15 cherry tomatoes or 3 large, ripe tomatoes chopped
A spring onion chopped very finely
A large green chili very finely chopped
A large handful of fresh coriander finely shopped
A tablespoon of lemon juice
salt and pepper to taste
Combine all of the ingredients in a medium bowl and season to taste. Leave for an hour before eating for the flavours to develop.
Tomatoes are so plentiful and cheap at the moment and corn is bang in season. Roasting the corn and tomatoes for this salsa gives a lovely sweet flavour. The cucumber makes it fresh and light. I like it spicy but you can make it to your own taste.
Preparation time 15 minutes
Cooking time 15 minutes
Makes a medium bowl
A large ear of fresh corn
20 cherry tomatoes
A clove of garlic
A large, green chilli
Half a cucumber grated
The juice of half a lemon
A handful of fresh coriander
Salt and pepper to taste
Place the corn and tomatoes in roasting tin and cook in medium oven for 15 minutes until the tomatoes are soft. Remove the corn from the cob and roughly chop the tomatoes. Place half of the tomatoes and corn with all the other ingredients in a food processor and blitz till it is a smooth paste. Turn out into a bowl and add the other half of the corn and tomatoes to give a chunky texture. Season to taste.