Woman’s Weekly Living Series – July 2019

COOKERY

COMPILED BY ROSE FOOKS. PHOTOS: TI-MEDIACONTENT.COM

PER SERVING:

164 cals; 6.5g fat;

1g sat fat;

20g carbs

Heritage tomato salad So refreshing, this is perfect for a sunny, al fresco meal

SERVES 6

✿ 500g bag miniature

potatoes

✿ 800g (1lb 12oz) mixed

tomatoes (look out for

colourful Heritage varieties)

✿ ½ cucumber, seeds

removed and flesh

chopped into chunks

✿ 1 small red onion,

thinly sliced

✿ 110g pack pomegranate

seeds

✿ 1-2tsp sumac powder

(or, if you can’t find it, 1tsp

grated lemon zest)

✿ 3tbsp good extra-virgin

olive oil

✿ ½-1 lemon

✿ Handful of fresh soft

herbs, (eg, tarragon and

parsley) chopped

1

In a pan, cover potatoes with

cold water and add a pinch

of salt. Bring to the boil, then

simmer for 15 mins until tender.

Slice the tomatoes and arrange

on a platter with the cucumber.

2

Drain the potatoes. Halve

or slice and add to the salad.

Mix onion, pomegranate seeds,

sumac and oil, and toss well to

coat all the ingredients. Squeeze

over lemon juice to taste, then

scatter with herbs and serve.