Tomato & pomegranate salad with burrata

A bright summer salad

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.