Tomato and pomegranate salad by Silvena Rowe

Here at Chefs Warehouse we keep an array of fresh spices. The cabinet is what dreams are made of, some might say, and when peering down into the spice draw, the thing that drew my attention was the earthy, red hue of Sumac.

Traditionally used in North African cuisine, this spice adds a citrus note to any dish. It’s made from the flower of the plant, which is crushed into this delicious powder. We tried it out in this tomato and pomegranate salad we found in Silvena Rowe’s Purple Citrus & Sweet Perfume.


Serves 6

Preparation: 10 minutes

Ingredients:

6 ripe plum tomatoes

seeds of 1 pomegranate

¼ C olive oil

2 T pomegranate molasses

1 t ground cumin

sea salt and freshly ground pepper to taste.

Method:

  1. Slice the tomatoes and place in a large bowl
  2. Add the pomegranate seeds and combine
  3. Mix together the olive oil, pomegranate molasses, sumac and cumin in a bowl and pour over the salad.
  4. Season with salt and pepper.