Apple, Sumac, Red Onion & Pomegranate Salad

Francesca

Recommended by box customer Lucy,

“thanks for the pomegranate in my box this week. Here is the salad I will be making with it. I tend to chop the apples into slices rather than cubes as it looks prettier. This uses abundant apples up at this time so we’ve been eating this salad a lot! The secret sumac ingredient was new to me when I first bought the book but it’s readily available in supermarkets.”

Thanks for sharing the recipe Lucy. From Sirocco by Sabrina Ghayour.

Ingredients

  • 4 Braeburn Apples
  • olive oil, for drizzling
  • juice of 1 large lemon
  • 3 teaspoons coarse sumac (finely ground, powdery sumac would dye your salad pink)
  • 1 small red onion, halved and thinly sliced into half moons
  • 200g pomegranate seeds
  • 20g mint, leaves roughly chopped
  • sea salt flakes and freshly ground black pepper

Method

  1. Leaving the skin on, roughly dice the apples into 1cm cubes as best you can, discarding the cores and seeds.
  2. Place the apple cubes in a mixing bowl. Drizzle with some olive oil and pour over the lemon juice, which will prevent the apple from oxidising and turning brown.
  3. Add the sumac and red onion slices and mix well. Season with just a little salt and some pepper, add the pomegranate seeds (but not the juices) and the chipped mint and mix well. Serve immediately.