Brown shrimp, tomberry and palm heart salad with pomegranate


A special starter which looks pretty served in glasses, brightening the table, letting you see the mix of flavours coming your way! Would also work as a main course salad!

If you can’t get small brown shrimp, used chopped larger cooked shrimp.

About 2 hours before you want to serve it, mix the following in a big (non-reactive) dish and leave in the fridge to allow the flavours to mellow and combine. The aim is to have the main ingredients small enough so you get a lovely hit of different tastes and textures in each bite.

400g cooked and peeled brown shrimp
300g whole tomberry – or the smallest cherry tomatoes sliced in half if you can’t find them
10 gherkins chopped
Half a clove of garlic, finely chopped
3 hearts of palm, quartered and thinly sliced
Pomegranate jewels from a whole pomegranate
Juice and zest of one lemon
3 spring onions sliced finely
Pinch chilli flakes
2 teaspoons sumac
Torn leaves from a large sprig of oregano plus a few leaves to garnish
Pinch sea salt flakes
Good grind of fresh black pepper
Good glug of dry sherry
Drizzle of a nutty extra virgin olive oil

About 15 minutes before you are ready to eat, spoon the mix into the glasses and drizzle the juices into each glass and pop a leaf or two of oregano on top. Basil would work too.

Would also be nice stuffed in large tomatoes or hollowed out Melons or cucumber!

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