This tomato salad will make a delicious change thanks to the sharon fruit - and is suitable for vegetarians.
Ingredients
- 150g lamb’s lettuce
- 2 ripe beef tomatoes, thinly sliced
- 200g ripe cherry tomatoes, halved
- 2 sharon fruit, thinly sliced
- 1 ripe avocado, halved, stoned, peeled and sliced
- 75g feta, crumbled
- 50g pine nuts, toasted
- 1 pomegranate, halved
- Handful fresh mint leaves, torn
- Handful fresh basil leaves, torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp aged balsamic vinegar
Method
- 1. Scatter the lettuce over a large serving platter and lay the tomatoes, sharon fruit and avocado over the top. Scatter with the crumbled feta and toasted pine nuts.
- 2. Scoop out the seeds from each pomegranate half with your fingers, then scatter over the salad.
- 3. Just before serving, scatter the mint and basil over the salad, and drizzle with the olive oil and vinegar.
Nutritional info
Per serving: 345kcals, 28.5g fat (6g saturated), 7.3g protein, 15g carbs, 14.1g sugar, 0.7g salt