Ingredients
½ kg. ripe cherry tomatoes (if you can get plum cherry tomatoes – even better)
½ cup chopped spearmint leaves
½ cup peeled, unroasted pistachios
Preparation
Prepare the Pomegranate Vinaigrette.
Halve the cherry tomatoes.
In a scalding skillet, roast the pistachios carefully for 2-3 minutes.
Add the pistachios and spearmint to the cherry tomatoes.
Pour dressing over salad, toss and serve.
