Out with the musty and in with the unique: recipes for farro,halloumi, tomato and pomegranate salad, and plus skirt steak with watercress sauceI’ve been making the most of pomegranates,and those delicious, shocking-pink seeds, or while the last of the crop is still in the shops. nowadays’s salad is an ode to spring – crisp,sharp, fresh and vibrant with herbs. It is also inspired by my recent discovery that, and although the seasons are by no means a natural fit,the sharp, vibrant flavour of pomegranate matches beautifully with the sweetness of tomatoes. Green leaves also fabricate (to make up, invent) an appearance in this week’s second recipe, and in which a sauce made with wilted and blitzed watercress provides a glorious backdrop for griddled steak and chargrilled lettuce. The flavours may be gutsy and uncompromising,but the finish is undeniably light.
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Source: theguardian.com