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Recipe: Vanessa Fletcher’s tomato, pomegranate and parsley salad

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

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A refreshing salad side to pair with any main, Vanessa Fletcher’s tomato, pomegranate and parsley salad makes a colourful accompaniment.

Recipe by Vanessa Fletcher, styling by Klara Fletcher as part of a Valentine’s Day menu for two.

Tomato, pomegranate and parsley salad

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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 small punnet cherry tomatoes
seeds of half a pomegranate
3 sprigs parsley
1 tbsp olive oil
salt + pepper

1

This is a delicious and fresh salad to accompany the fish parcels. Cut the cherry tomatoes in half and pick the parsley leaves of their stem. Mix the tomatoes, pomegranate seeds and parsley leaves in a small bowl, drizzle with olive oil and add salt and pepper to taste.

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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

1 small punnet cherry tomatoes
seeds of half a pomegranate
3 sprigs parsley
1 tbsp olive oil
salt + pepper

1

This is a delicious and fresh salad to accompany the fish parcels. Cut the cherry tomatoes in half and pick the parsley leaves of their stem. Mix the tomatoes, pomegranate seeds and parsley leaves in a small bowl, drizzle with olive oil and add salt and pepper to taste.

SHOW MORE
SHOW LESS

A refreshing salad side to pair with any main, Vanessa Fletcher’s tomato, pomegranate and parsley salad makes a colourful accompaniment.

Recipe by Vanessa Fletcher, styling by Klara Fletcher as part of a Valentine’s Day menu for two.

Tomato, pomegranate and parsley salad

1

This is a delicious and fresh salad to accompany the fish parcels. Cut the cherry tomatoes in half and pick the parsley leaves of their stem. Mix the tomatoes, pomegranate seeds and parsley leaves in a small bowl, drizzle with olive oil and add salt and pepper to taste.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

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