Tomato and pomegranate salad | Ottolenghi 20

We're celebrating 20 years of Ottolenghi and so we're focusing each week on a key Ottolenghi ingredient that we use, love and want you to try.
For our last episode in the series, Yotam is cooking two quick recipes with Pomegranates.
Tomato and pomegranate salad recipe: bit.ly/3Q27Rh4
Insta handles
@Ottolenghi
@thechayamaya
Chapters:
01:27 How to open a pomegranate
03:50 Make the dressing
07:37 Mix and serve
10:56 Bonus recipe: Burnt aubergine with pomegranate
Ottolenghi 20 - behind the scenes, recipes and products: bit.ly/403MptI
See our platters and homeware: bit.ly/3EhkwV1
Ottolenghi pomegranate molasses: bit.ly/3pTZ5Hk
Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Don Nelson

[@marikalathem813]

I have all your cookbooks… I pulled out the Jerusalem one this afternoon… the narrative in this beautiful book was so fitting given the tragic events of the last few days 💔 So much history, complexity and trauma in that small geographical space… yet so much creativity, resilience and beauty. As you say, let us hope that the food we share helps us find a new narrative to the trauma of the past… and may we, for our children’s sake, cultivate a new, peaceful, respectful and diverse coexistence… whatever that may look like. Peace.

[@lavieestduresansconfiture3912]

It's surely delicious but in my world tomatoes and pomegranates don't ripen in the same season.

[@mikyroelands8468]

Here in Greece pomegranate in automne and tomatoes in summer.

[@lavieestduresansconfiture3912]

@@mikyroelands8468 Same in italy! But England might be different. 😂

[@mikyroelands8468]

@@lavieestduresansconfiture3912 ils doivent importer ou cultiver les tomates en serre. 👍😄❤️

[@lavieestduresansconfiture3912]

@@mikyroelands8468 Et les grenades dans un coin des orangeries du roi. 😂

[@mf09025]

In Süditalien sind die Granatäpfel auch erst Ende September reif. Aber ich greife für einen Ottolenghi Salat dann eben auf eingefrorene Kerne zurück😂

[@Meow-s5c]

Really want to see that colour coded bookcase close up

[@marie-joséesirois-x8z]

As I did not have quite enough tomatoes, I added a diced half-ripe persimmon. OMG it was better than the original recipe !

[@SiddhisvariBulloch]

Will definitely be making this! Thank you. ❤

[@hilarymoshman102]

I’ve made this once. It makes a very large amount and I would make half recipe next time. Also the recipe calls for many different types of tomatoes and I don’t think it’s necessary at all.

[@hisomeonetrackingmuch1309]

Because it brings back a tactical childhood memory

[@colleenquigley4335]

I agree with other comment: pomegranates and tomatoes are NOT available in the same season here in central California! Of course, Turkey IS incredibly unique in its food options which makes me wonder where Ottolenghi gets his vegetables? In England???

[@virginiaf.5764]

Restaurants have access to many products that we never see in the markets. I'm imagining that might be what supplies his KZbin kitchen ... his restaurants. Just a guess, though.

[@bougainville1]

Ommmmmmmmg yummmmy

[@ahmadjamila5163]

That's the only way to cut a pomegranate. Not like some chefs who absolutely butcher the fruit.

[@clairewright8153]

I scored a huge bag of pomegranates for very little money, I sat at the kitchen table with my darling Mum and we removed all the seeds, placed them on trays and froze them. Some we kept aside for cooking. Food is memories and making meals and memories with family and friends are the best kind.

[@susanwestwood3718]

How lovely ❤

[@jenniferlittlechild5839]

This is my favourite salad, I've been making it for a few years now, particularly when we have visitors & family gatherings ... It's SO refreshingly good😋❤️

[@zacharyking6334]

Always happy when papa Yotam is back

[@zacharyking6334]

AND CHAYA YAY :D

[@Hollis_has_questions]

I’ll scale this down to one person, but I love it! Mint and parsley, yes, but also coriander leaves and stems IMO. I’d also like to sub the red bell pepper with toasted walnut pieces. And since I’m scaling down to one person, maybe use a minced shallot instead of a red onion, and sprinkle chives cut into about 2¼ cm rods over top AFTER the pomegranate molasses and olive oil are drizzled. I had eaten pomegranates as a child but then forgotten about them for decades. Thanks to Chef Ottolenghi, I’m happily eating pomegranates again, and in more varying ways than when I was that young kiddo. The Ottolenghi 20 series has been a delightful course, sort of a “Best Of” some of the most interesting ingredients I’ve ever cooked with. Have y’all ever made a Pissaladière with boquerones, Niçoise olives, caramelized onions with kasha mixed in (like in kasha varnishkes but with no varnishkes), and, e.g., Camembert or Chaource cheese slivers scattered on top? Wouldn’t that be SO yummy?

[@patriciaborge6036]

That salad looks beautiful 👍👏😊

[@JesseSkwierawski]

I made this from his Plenty book, its fantastic.

[@kg5136]

I love your recipes, thank you so much. I would love to see more of your recipes.

[@patriciaborge6036]

Ottolenghi love watching u cook 😊

[@alexgifford8116]

Does anyone know where to get pomegranate molasses?

[@Ottolenghi]

You can find in most Middle Eastern shops, online and at the Ottolenghi online shop (Link in the video description 😋)

[@patriciamurray1184]

This recipe looks great, Is this specific recipe in any book of yours?

[@hilarymoshman102]

Plenty More.

[@patriciamurray1184]

@@hilarymoshman102 thank you