• 16 cherry tomatoes
  • 3 inches cucumber
  • 1 echalion shallot
  • 1 medium sized pomegranate
  • 1tbsp fresh mint (dried mint will do but use twice the amount)
  • 1 pinch salt and pepper

1. Scoop out the seeds of the cherry tomatoes and chop finely.
2. Chop the cucumber and shallot, place into a bowl with the cherry tomatoes.
3. Take the seeds from the pomegranate and add to the bowl.
4. Either with a blender or with a knife finely chop the fresh mint and add to the bowl.
5. Season with a little salt and pepper.

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Vegan since 2015, she is a lover of food and loves to try out new dishes, be it at home or dining out. This passion for creating new dishes led her to invent easy, tasty recipes that anyone can try, and that are now shared with The Gibraltar Magazine readers. Her gnocchi pesto dish is a firm favourite with everyone who has tried it. She loves opening her cupboard, and like an artist who mixes their paints to create new colours, she likes to combine, add and marry up foods with each other to create new dishes. Her mother used to say to her “You have to eat your mistakes”, luckily she said she doesn’t make too many but they are always eaten.