A party in a bowl, beautiful to behold. Serve this with tortilla chips as an appetizer, or alongside other grilled meats. Try different herbs—whatever you’ve got growing in your garden.
Serves 4 to 6
Ingredients
- 1 pomegranate, seeds separated and skin and light-coloured membrane removed (see below)
- 1/2 small red onion, finely diced
- 1 small tomato, seeded and finely diced
- 1 fresh jalapeño pepper, seeds removed, finely chopped
- 1 1/2 bunches fresh cilantro, chopped
- 1 bunch fresh flat-leaf parsley, chopped
- 1 1/2 sprigs fresh mint, roughly chopped
- 2 teaspoons (10 mL) lime zest
- 3 tablespoons (45 mL) fresh lime juice
- 2 tablespoons (30 mL) extra-virgin olive oil
Directions
- In a medium bowl, toss together all of the ingredients. Season with salt and white (or black) pepper to taste. Cover, and chill in the refrigerator for at least 2 hours before serving.
See recipe for Orange Confit.