On Friday we showed Matt a more of our neighbourhood - we hit A Minor Place for breakfast, spent an hour at Savers, stopped by Mankoushe for lunch before attending an early afternoon gig at The Workers Club. I was almost relieved to have Friday night to myself while M & M set off for another gig. I needed some home-cooked food and had a bag of garden veges, from our friends Troy and Bec, to use.
Since Michael doesn't care for them, I claimed the tomatoes for dinner. I remembered recently seeing this salad on Nourish Me and was delighted to note that I could make it from ingredients already at home, including our own potted parsley. I used separate bowls for whisking the dressing and serving the salad then realised that I should really flip the recipe around, whisking the dressing in the bowl and tossing the veges right in afterwards.
It was a lovely way to augment some home grown tomatoes. For some carby comfort, I had a cheese and pecan scone on the side.
A salad for your best tomatoes
(adapted from a recipe found at Nourish Me,
where Lucy credits it to Sam & Sam Clark's Casa Moro)
In a bowl, whisk together 4 parts olive oil, 2 parts pomegranate molasses and 1 part hot water. Stir in minced or powdered garlic to taste and a generous dash of cinnamon. Thoroughly toss through chopped tomatoes. Stir in some roughly chopped walnuts and finely chopped parsley just before serving.