Courgette and Tomato Salad with Pomegranate Molasses and Mint

Serves 6 as a side dish

As summer approaches, anyone growing courgettes will probably be wondering what to do with them all. Here is a Middle-Eastern-inspired salad that uses them raw. They provide more of a texture than flavour, but the dressing sings!

Make sure to use room temperature tomatoes to increase their sweet flavour (straight from the fridge and they won’t taste of much!)

Ingredients:

250g baby tomatoes, halved

2 courgette, cut length ways into quarters and then into 1cm chunks

1/2 red onion cut in to thin half moons

30g mint, leaves only

4 tbsp pomegranate molasses

1 tbsp extra virgin olive oil

2 tsp sumac

Pinch of salt

Step 1: Assemble the prepared tomatoes, courgette, onion and mint leaves in a large bowl.

Step 2: Mix the pomegranate molasses, olive oil, sumac and salt together (I shake all the ingredients together in a sealed jar).

Step 3: Toss the salad and dressing together(can be done up to an hour before serving). Serve.