Pomegranate, Tomato and Mozzarella Salad

Ingredients

• 4 ripe tomatoes
• 125g half-fat Mozzarella, sliced thinly
• 1 pomegranate
• 1 tbsp cider vinegar
• 1 tsp dijon mustard
• fresh basil to garnish
• salt and freshly ground black pepper

Cooking Instructions

1. Cut the tomatoes and mozzarella into thin slices, arrange on 4 serving plates and season with salt and black pepper.
2. Cut the pomegranate in half, hold each shell over a small bowl, bend back the skin and tap the back with a spoon to remove the seeds. Pull away any membrane, then squeeze the juice into the bowl.
3. Add the cider vinegar, mustard and 2 extra tbsps of pomegranate, mix well and drizzle over the tomatoes and mozzarella.
4. Garnish with basil.

Tips

For a dairy-free salad, substitute the mozzarella with dry-fried tofu or courgettes.