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.
This sauce originates in Spain and is a little like a pesto. The authentic recipe combines almonds and roasted red peppers but I used tomatoes as they are so delicious and plentiful at the moment. Like with pestos, you can use other nuts like pinenuts or walnuts or even seeds. You can use this for just about anything. It is great as a pasta sauce, as a chutney inside wraps with tofu, as a dip or a sauce with roast potatoes.
Preparation time 10 minutes
Cooking time 10 minutes
Makes a small bowlful
15 cherry tomatoes roasted in the oven for 10 minutes
2 handfuls of toasted,whole almonds
A clove of garlic roasted with the tomatoes
A tablespoon of olive oil
Half a red chilli
A tablespoon of balsamic vinegar
Salt and pepper to taste
Put all of the ingredients into a food processor and blity to a smooth paste. This may take a while to get the right consistency. Season to taste.