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.