Little Gem, tomato and pomegranate salad
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Little Gem, tomato and pomegranate salad
A real beauty of a salad, with a Middle Eastern-inspired tahini dressing and a burst of colour and crunch from pomegranate seeds
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
190Kcal
Fat
14gr
Saturates
3gr
Carbs
7gr
Sugars
6gr
Fibre
4gr
Protein
7gr
Salt
0.1gr
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
Ingredients
- 1 tbsp sunflower seeds
- 4 Little Gem lettuces, quartered
- 1 x 270g pack Taste The Difference mixed cherry tomatoes, halved
- 60g pomegranate seeds
- 3 tbsp tahini, stirred
- 100g Greek-style natural yogurt
- juice of 1⁄2 lemon
- 1-2 tbsp extra-virgin olive oil, to serve
Step by step
Get ahead
Prepare the salad and dressing a few hours ahead and keep chilled, separately. Bring back to room temperature to serve.
- Toast the sunflower seeds in a small nonstick frying pan for 2-3 minutes. Tip into a bowl.
- Put the Little Gem lettuce quarters onto a serving dish. Scatter the cherry tomatoes and pomegranate seeds over the top.
- Mix the tahini, yogurt and lemon juice in a small bowl. Season with a pinch of salt. Add 4-5 tablespoons of water to help loosen the dressing and whisk together until smooth. Spoon half the dressing over the salad. Scatter on the sunflower seeds and drizzle with olive oil. Serve immediately with the remaining dressing in a bowl to add as you eat.
