Red Onion & Pomegranate Salad

This salad is absurdly simple, but very rewarding. Colourful with jewel-like pomegranate seeds, it is adapted from a Nigella recipe and makes an ideal accompaniment to curries. There's no danger of the dreaded onion breath as the lime juice strips away the harshness, leaving just sweet and sour. It works well stuffed into meat-filled pittas, scooped up with a dab of houmous on a flatbread or just roasted meats; I took it to a barbeque recently and it went down a storm.

Red Onion & Pomegranate Salad

Makes as pictured

2 red onions
2 limes
1 pomegranate
1/2 tsp cumin seeds
A handful of coriander
Salt & pepper

Halve the pomegranate and squeeze the juice into a bowl. Add the juice of the lime. Slice the red onions thinly in half crescents and add to the juice, leaving it for half an hour. Meanwhile, pic the seeds out of the pomegranate. Drain the onion, throw in the pomegranate seeds and the coriander, chopped up. In a non-stick pan, lightly toast the cumin seeds and bash about a bit in a mortar and pestle. Stir this through the onion, salt and pepper to taste and it's ready.