INGREDIENTS
Pickled shallots
½ cup golden shallots, sliced
1 tbs sumac
2 tbs red wine vinegar
1 tsp pomegranate molasses
Salt flakes, to taste
Fregola
½ cup fregola
1 cup cloudy apple juice
1 tbs olive oil
Tomato salad
400g heirloom tomatoes, cut into rough bite size pieces
4 tbs extra virgin olive oil
½ cup green olives, pitted and halved
Basil leaves, roughly torn or bitter leaves
Salt flakes, to taste
Black pepper, freshly ground to taste
METHOD
Shallots
1. Combine shallot, sumac, vinegar and pomegranate molasses with salt flakes. Stand for 30 minutes to 1 hour at room temperature.
Fregola
1. In a Solid steam tray, add fregola and apple juice. Steam at 100°C for 15 minutes.
2. Once cooked, strain through a sieve and rinse with water. Add olive oil and stir to coat.
To serve
1. Combine tomato, fregola, shallots and olive oil. Season to taste.
2. Spoon into serving bowls; scatter with green olives and basil leaves or available herbs.
APPLIANCE / FUNCTION
Miele
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