Esme salad with grapefruit – Recipes – Anna Jones

Ingredients

• 2 ripe vine tomatoes, finely
• 1 red onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 pink grapefruits, peeled and segmented
• 2 red peppers, deseeded and finely chopped
• ½ large cucumber, finely chopped
• 2 tablespoons capers
• zest and juice of ½ an unwaxed lemon
• 2 tablespoons pomegranate molasses
• 2 tablespoons olive oil
• 1 tablespoon harissa paste
• ½ teaspoon sumac
• a pinch of chilli flakes
• ½ a bunch of parsley (15g), leaves picked and chopped