- 1 pomegranate
- 1 red onion, finely chopped
- 1 red pepper, cored, deseeded and finely diced
- 2 red chillies, finely chopped (seeds and all)
- A bunch of coriander, roughly chopped (stalks and all)
- 12 bunch of mint, stalks removed, leaves roughly chopped
- 12 bunch of flat-leaf parsley, stalks removed, leaves roughly chopped
- Grated zest and juice of 1 unwaxed lime
- Olive oil, to bind
- Salt and freshly ground black pepper
- To prepare the pomegranate, cut it in half across the middle and, using a fork or spoon, bash the outside skin on each half over a bowl, until all of the seeds have been released into the bowl. Pick out and discard any bitter membrane that accidentally falls into the bowl.
- Stir in all the remaining ingredients, adding just enough olive oil to coat everything and loosen the salsa. Season with salt and pepper to taste.
- Cover with cling film and refrigerate until needed. This salsa is best eaten within a few hours of making.
Recipe extracted from Tom’s Table by Tom Kerridge, published by Absolute Press, £25. © Tom Kerridge. Photography © Cristian Barnett.
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