Rainbow Seasonal Salad made with fresh produce at Knoxx Masterclass

Rainbow Seasonal Salad

Ingredients:

  • Heirloom Tomatoes mixed colour/variety 300g

  • Heirloom Tomatoes Cherry mixed colour/variety 50g

  • Golden beetroot 50g

  • Garlic clove 1ea

  • Parsley 10g

  • Mint 10g

  • Pomegranate arils 20g

  • Bread crumbs toasted 10g

  • Pomegranate molasses 10ml

  • Balsamic reduction 10ml

  • Olive oil 20ml

  • Sea salt to taste

Rainbow Seasonal Salad made with fresh produce at Knoxx Masterclass

Method:

  • Slice large tomatoes in 10ml thick rounds.

  • Cut cherry tomatoes into halves.

  • Thinly slice golden beetroot.

  • Cut garlic in half.

  • Pick parsley and mint leaves.

  • Pop arils out of the pomegranate.

  • Crispy fry bread crumbs in olive oil.

  • Run plate with garlic clove.

  • Drop a little oil on the plate.

  • Arrange tomato slices and beetroot slices in a circular design leaving a small hole in the center for the cherry tomatoes.

  • Drizzle with pomegranate molasses, Balsamic reduction, and olive oil.

  • Season with sea salt.

  • Sprinkle fried bread crumbs.

  • Sprinkle with pomegranate arils.

  • Garnish with picked herbs.