• Fresh and healthy (Mark Roper)Source: Mark Roper
Serves
4

Preparation

10min

Skill level

Easy
By
Average: 3.1 (39 votes)
Yum

Ingredients

  • 2 cups loosely packed fresh oregano leaves
  • 250 g mixed tomatoes, halved and quartered
  • ½ red onion, thinly sliced
  • sumac, pomegranate molasses (see Note) and extra virgin olive oil, to serve

 

Dressing

  • 80 ml (⅓ cup) extra virgin olive oil            
  • 60 ml (¼ cup) lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Serves 4 as part of a mezza spread 

Wash oregano leaves and dry well.

To make dressing, whisk ingredients together in a bowl and set aside.

Place oregano leaves in a serving bowl. Add tomatoes, onion and dressing and toss to combine. Serve sprinkled with sumac and drizzled with molasses and olive oil.

 

Note
• Pomegranate molasses is from delis and Middle Eastern food shops.

 

Photography Mark Roper

 

As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.