Colorful Tomato Basil Pomegranate Salad with Crispy Potatoes

Today, I’m excited to share a unique and flavorful dish that is perfect for a cozy night in or a special gathering with friends. This recipe was inspired by a recent trip to a local farmers market, where I found some beautiful heirloom tomatoes and fragrant basil that I couldn’t resist picking up.

Ingredients:

500g heirloom tomatoes (diced)
50g fresh basil leaves
300g purple potatoes (sliced)
100g pomegranate seeds
30ml maple syrup
50g cashew nuts
45ml olive oil
to taste

Kitchen Tools:

chef’s knife
cutting board
oven
baking sheet
saucepan

Preparation:

1. Roasted Purple Potatoes:

Preheat the oven to 200°C. Place the sliced purple potatoes on a baking sheet, drizzle with olive oil, sprinkle with sea salt, and roast for 20-25 minutes until crispy on the outside and tender on the inside.

2. Maple-glazed Cashews:

In a saucepan, heat maple syrup over low heat. Add the cashew nuts and stir until coated. Cook for 5-7 minutes, then spread the cashews on a parchment-lined baking sheet to cool.

3. Tomato Basil Salad:

In a bowl, combine diced heirloom tomatoes, torn basil leaves, and pomegranate seeds. Drizzle with olive oil and season with sea salt, tossing gently to combine.

Tips:

For an extra burst of flavor, try adding a splash of balsamic vinegar to the tomato basil salad before serving. It adds a tangy kick that complements the sweetness of the pomegranate seeds perfectly.

Serving:

Assemble the roasted purple potatoes on a serving platter, top with the tomato basil salad, and sprinkle with maple-glazed cashews. Enjoy this colorful and vibrant dish with your favorite protein or as a standalone meal!

In total, the cooked dish weighs approximately 980g, serving 4 people with an average serving weight of 245g. Each serving is estimated to be around 300 calories.

I hope you give this unique recipe a try and feel free to experiment with different ingredients to make it your own. Enjoy!