Inspired by an Ottolenghi salad, this bright, summer salad is sweet, fresh and so so good.
I added chickpeas, because what salad isn’t better with beans? And topped with creamy burrata.
There’s double pomegranate going on here - crunchy pomegranate seeds plus pomegranate molasses which I love. If you don’t find it, this would still be really taste with balsamic glaze instead.
Enjoy as a sharing salad with friends as part of a spread, or serve as a main to serve two, perhaps with some good bread or protein like chicken breast or fish.
You’ll need (serves 4-6 as a side salad):
300g cherry tomatoes, halved
1 orange (or red) pepper, diced
1/4 red onion, finely sliced
250g chickpeas, drained
100g pomegranate seeds
2 tbsp extra virgin olive oil
Pomegranate molasses
1/4 tsp ground allspice
Juice of half a lemon
1-2 burrata balls
Add the tomatoes, pepper, red onion, chickpeas and pomegranate to a large mixing bowl. Season with salt and pepper and mix.
Add the olive oil, 2 tbsp of pomegranate molasses, the allspice and lemon juice. Taste and adjust salt and pepper if needed.
Serve on a large plate or platter and top with the burrata. Drizzle with a little more pomegranate molasses all over the top and dig in.