Yotam Ottolenghi’s new book Plenty More is pretty popular right now, probably because it’s brilliant. I’m a fan of all of his books (and that quite wonderful column he writes for the Guardian). I really respect his vibrant, colourful and heartfelt take on cooking and his championing of a fresh, plant-based diet.
Now, within this terribly popular cookbook by a terribly popular writer, one recipe seems to have captured the Internet’s attention: Tomato and pomegranate salad. See the variations here, here, here and here, for instance. (Confession: it was the first recipe I made too.) The recipe is for a simple but delicious salad, which manages to be quite savoury in spite of its fruitiness. It’s a combination I wouldn’t have considered trying without Ottolenghi’s expert guidance, but one which works incredibly well.
Now, after all of that build up, I’m going to give you a recipe without a skerrick of pomegranate. I KNOW. But, we’re at the peak of stone fruit season now (aaaaah for the elusive New Zealand pomegranate season …) and I think this slightly fruitier version is pretty yum too. We ate it as a side with grilled snapper, although at this consistency it’s bordering on salsa and would be delicious as part of a Mexican feast. Don’t let the simplicity of the recipe put you off, it’s definitely worth trying.
To serve four as a side dish (we ate it with grilled snapper), you’ll need:
2 nectarines, diced
1 punnet cherry tomatoes (preferably the extra flabourful heirloom ones), quartered
1 small red onion, finely diced
A handful of green beans, topped, tailed and diced
1 t ground allspice
1 T balsamic vinegar
1 T olive oil
Combine all ingredients in a bowl, just before serving. Pretty simple, huh?