Ingredients
- 500 g mixed heirloom tomatoes - sliced
- ½ small red onion - sliced
- 1 handful strawberries - quartered
- 1 pita bread
- 50 g blanched almonds
- 1 tbsp oil for frying
- 1 handful micro greens - I’m using coriander here (optional)
- flaky sea salt
- ice water
Top/dress with:
- 2 tbsp pomegranate molasses
- 1-2 tbsp olive oil
- a couple of fresh mint leaves
- flaky sea salt to taste
- freshly cracked black pepper to taste
- Aleppo pepper flakes - optional and can also be substituted with other mild to medium chili flakes
Instructions
- Preheat the oven to 175ºC / 350ºF. Bake pita bread until it turns a bit hard & crispy. Let cool then break/tear into smaller pieces.
- Place the sliced onions in a bowl with ice water and let sit for 15 minutes then drain. This will make the onions less sharp in flavor, we want them mild and nice for this salad.
- Heat oil in a pan and add almonds, fry over medium heat while frequently stirring until they are golden brown, then remove from pan immediately. Be careful as they burn quickly once they get some color. Let excess oil drip off on some paper towel, then mix them with a pinch of flaky sea salt.
- On a serving plate, spread out the tomatoes, strawberries, pita and micro greens (if using) in an even layer. Top with the onions, almonds, mint, salt, pepper and Aleppo pepper flakes (if using) and drizzle with pomegranate molasses and olive oil.
Notes
Find more of Seiran’s recipes at @legallyplantbased.
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