iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Brussels Sprout Leaves with Chorizo and Toasted Almonds

Ingredients:
1/2 cup skin-on almonds (not roasted)
6 ounces Spanish chorizo, thinly sliced
3 tablespoons olive oil
2 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
2 pounds brussels sprouts, stems trimmed, halved, leaves separated
Kosher salt, freshly ground pepper
1 tablespoon Sherry vinegar or red wine vinegar

Instructions:
Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes. Let cool, then coarsely chop.
Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes. Transfer chorizo to a small bowl and wipe skillet clean (don't skip this step or the reddish-brown chorizo drippings will make brussels sprouts look muddy).
Heat oil in same skillet over mediumhigh and cook garlic and thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute. Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, 8–10 minutes.
Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.
Turkey Posole

Ingredients:
2 dried ancho or pasilla chiles, seeds removed, 2 cups hot water, 1 garlic clove, 2 tablespoons tomato paste, 2 tablespoons olive oil, 1 thinly sliced medium onion, 2 tablespoons chile paste, 2 15-ounce cans white hominy, rinsed, 8 cups turkey stock or low-sodium chicken broth, 2 cups shredded cooked turkey meat, Salt and pepper, Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges for serving

Instructions:
Remove seeds from 2 dried ancho or pasilla chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 2 cups hot water; let sit until softened, about 5 minutes. Pulse chiles in a food processor with 1/2 cup soaking liquid, 1 garlic clove, and 2 tablespoons tomato paste until smooth.
Heat 2 tablespoons olive oil in a large pot over medium heat. Cook 1 thinly sliced medium onion, stirring occasionally, until translucent, 6–8 minutes. Add 2 tablespoons chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add two 15-ounce cans white hominy, rinsed, 8 cups turkey stock or low-sodium chicken broth, and 2 cups shredded cooked turkey meat; season with salt and pepper. Simmer until flavors meld, 10–15 minutes.
Serve with tortilla chips, sliced avocado, cilantro sprigs, and lime wedges.
Mashed Potato Croquettes

Ingredients:
2 large egg yolks, 2 cups cold mashed potatoes, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh chives, 1 tablespoon all-purpose flour, 4 large eggs in a bowl, 2 cups breadcrumbs, Vegetable oil for cooking

Instructions:
Mix 2 large egg yolks, 2 cups cold mashed potatoes, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh chives, and 1 tablespoon all-purpose flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
Beat 4 large eggs in a bowl; place 2 cups breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure 1/2" (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.
Tahini Cookies

Ingredients:
1 cup all-purpose flour, 1/2 cup toasted pine nuts, 1/3 cup powdered sugar, 1/3 cup tahini, 1/4 cup room temperature unsalted butter, 1/2 teaspoon salt, 2 tablespoons black sesame seeds, 2 tablespoons demerara sugar

Instructions:
Preheat oven to 350°. Pulse 1 cup all-purpose flour, 1/2 cup toasted pine nuts, 1/3 cup powdered sugar, 1/3 cup tahini, 1/4 cup room temperature unsalted butter, and 1/2 teaspoon salt in a food processor until dough forms a ball around blade.
Mix 2 tablespoons black sesame seeds and 2 tablespoons demerara sugar in a small bowl. Form dough into 1" balls and roll in sesame seed mixture. Place on a parchment-lined rimmed baking sheet, spacing 2" apart, and flatten slightly. Bake cookies until lightly golden, 20-25 minutes.
Broiled Salmon Steaks

Ingredients:
Four 6-ounce salmon steaks, 2 tablespoons olive oil, turning to coat, Salt and pepper, Roasted Poblano and Caper Salsa

Instructions:
Heat broiler. Place four 6-ounce salmon steaks on a broilerproof baking sheet. Drizzle with 2 tablespoons olive oil, turning to coat; season with salt and pepper. Broil until cooked through but still slightly translucent in the center, 5–7 minutes.
Serve with Roasted Poblano and Caper Salsa.
Arugula, Apple, and Parsnip with Buttermilk Dressing

Ingredients:
1/4 cup buttermilk
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 large Pink Lady apple, cored, thinly sliced
1 small parsnip, peeled, thinly sliced lengthwise on a mandoline
1 bunch arugula, tough stems trimmed
1/4 cup fresh dill with tender stems
2 tablespoons apple cider vinegar
Flaky sea salt (such as Maldon)

Instructions:
Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.
Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.
Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.
Do ahead: Dressing can be made 2 days ahead. Cover and chill.
Spiced Lamb Patties with Nutty Garlic Sauce

Ingredients:
2 garlic cloves, finely grated
1/4 cup almond butter
4 tablespoons fresh lemon juice, divided
6 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1 pound ground lamb, preferably shoulder
1/2 medium onion, finely chopped
1/4 cup chopped fresh parsley
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 small head of red cabbage, thinly sliced
1/4 English hothouse cucumber, halved lengthwise, thinly sliced
2 radishes, thinly sliced
4 pita bread or flatbreads
Mixed tender herb leaves (such as cilantro and mint; for serving

Instructions:
Whisk garlic, almond butter, 2 tablespoons lemon juice, 2 tablespoons oil, and 2 tablespoons water in a small bowl until smooth; season with salt and pepper. Set sauce aside.
Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl just to combine. Form into twelve 3/4"-thick patties.
Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.
Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 tablespoons lemon juice and 2 tablespoons oil in a medium bowl; season with salt and pepper.
Serve lamb patties with pita bread, salad, herbs, and reserved sauce.
Sweet and Spicy Chile Pepper Jelly

Ingredients:
4 red bell peppers, coarsely chopped
2 red chiles (such as Fresno), coarsely chopped
3 cups sugar
1 1/2 cups apple cider vinegar
heatproof jars

Instructions:
Pulse 4 coarsely chopped red bell peppers and 2 coarsely chopped red chiles (such as Fresno) in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add 3 cups sugar and 1 1/2 cups apple cider vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by twothirds, about 1 hour.
Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.
Citrus and Endive with Walnut Gremolata

Ingredients:
1/3 cup walnuts
1/2 garlic clove, finely grated
1/4 cup coarsely chopped fresh parsley
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
4 endives, cut lengthwise into 1/2" wedges
4 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into 1/4"-thick rounds, seeds removed
2 tablespoons walnut oil or olive oil
1 lemon
halved

Instructions:
Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.
Coarsely chop walnuts and toss in a small bowl with garlic, parsley, and lemon zest; season gremolata with salt and pepper.
Gently toss endives, oranges, oil, and half of gremolata in a medium bowl; transfer to a platter. Top with remaining gremolata and squeeze lemon over.
Do ahead: Gremolata, without garlic, can be made 1 day ahead. Cover and chill. Stir in garlic just before serving.
Herb Salad with Pistachios, Fennel, and Horseradish

Ingredients:
2 tablespoons coarsely chopped pistachios, 1 tablespoon fennel seeds, 1 tablespoon plus 1/4 cup olive oil, Kosher salt, 1 small fennel bulb, thinly sliced lengthwise, 4 cups torn butter lettuce, romaine hearts, or Little Gem, 1 1/2 cups fresh parsley leaves with tender stems, 1/2 cup fresh tarragon leaves, torn if large, 2 tablespoons chopped fresh chives, 1 tablespoon finely grated lemon zest, 2 tablespoons fresh lemon juice, 1 tablespoon grated peeled horseradish or, 2 tablespoons prepared horseradish, Freshly ground black pepper

Instructions:
Toss pistachios, fennel seeds, and 1 tablespoon oil in a small skillet over medium heat and cook, stirring occasionally, until fragrant, about 3 minutes. Season with salt. Transfer to a small bowl; let cool.
Toss fennel, lettuce, parsley, tarragon, chives, lemon zest, and horseradish in a large bowl. Add lemon juice; season with salt and pepper and toss to coat.
Add remaining 1/4 cup oil and toss to coat, then add half of pistachio mixture and toss just to combine. Season with salt, pepper, and more lemon juice, if desired.
Serve salad topped with remaining pistachio mixture.
Do ahead: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.
Baguette, Smoked Oyster, and Pancetta Stuffing

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
10 cups coarsely torn baguette, dried out overnight
1/4 cup pine nuts
3 tablespoons olive oil
4 ounces pancetta, cut into 1/4" pieces
2 large leeks, white and pale-green parts only, thinly sliced
4 celery stalks, chopped
Kosher salt, freshly ground pepper
1/4 cup Cognac
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1 cup coarsely chopped canned smoked oysters
2 tablespoons chopped fresh thyme
2 tablespoons finely chopped fresh sage
2 teaspoons finely grated lemon zest
1/2 lemon
thinly sliced
seeds removed

Instructions:
Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread.
Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5.8 minutes. Transfer to bowl with a slotted spoon.
Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10.15 minutes. Transfer to bowl.
Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter. Top with lemon slices.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
Citrus-Peel Powder

Ingredients:
Peels from 2 pounds mixed citrus, Spice mill

Instructions:
Preheat oven to 150° or as low as it will go. Using a vegetable peeler, remove peel from 2 pounds mixed citrus. Place peels in a large saucepan and pour in cold water to cover. Bring to a boil and cook 1 minute. Drain; rinse peels under cold water. Repeat twice more.
Spread peels out on a wire rack set inside a rimmed baking sheet and bake until dry and brittle, 18–24 hours.
Working in batches, grind peels in a spice mill to a fine powder.
Roasted Beets with Sesame and Marjoram

Ingredients:
4 bunches of beets with tops or 2 pounds medium beets, 1/2 bunch Swiss chard, ribs and stems removed, leaves torn into large pieces, 5 tablespoons olive oil, divided, Kosher salt, freshly ground pepper, 1/2 bunch marjoram or oregano, plus 2 tablespoons leaves, 1/2 cup crème fraîche, 1/2 cup plain whole-milk Greek yogurt, 1 teaspoon plus 1 tablespoon Sherry vinegar or red wine vinegar, 2 tablespoons toasted sesame seeds

Instructions:
Preheat oven to 400°. Trim tops from beets; set aside half of tops (reserve remainder for another use). Scrub beets, pat dry, and slice 1/4" thick. Toss in a large bowl with 4 tablespoons oil; season with salt and pepper. Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay). Roast, tossing occasionally, until beets are tender, 15–20 minutes. Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes. Let cool.
Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay). Roast, tossing occasionally, until beets are tender, 15–20 minutes. Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes. Let cool.
Meanwhile, whisk crème fraîche, yogurt, and 1 teaspoon vinegar in a small bowl; season with salt; set aside.
Smash sesame seeds, 2 tablespoons marjoram leaves, and a generous pinch of salt in a mortar and pestle to combine. (Alternatively, chop with a knife.) Transfer to a small bowl and mix in remaining 1 tablespoon oil; set sesame salt aside.
Drizzle roasted beets and greens with remaining 1 tablespoon vinegar; season with salt and pepper. Spoon reserved crème fraîche mixture between 2 platters and arrange beets and greens on top; sprinkle with sesame salt.
Do ahead: Beets (without greens) can be roasted 1 day ahead. Let cool; cover and chill. Bring to room temperature before using; sauté greens separately. Sesame salt can be made 2 days ahead; cover and chill.
Broccolini-Cheddar Gratin with Rye Breadcrumbs

Ingredients:
1/4 loaf seeded rye bread, torn into 1" pieces (about 2 cups)
4 dried chiles de árbol, divided
4 tablespoons olive oil, divided
Kosher salt
freshly ground pepper
1 pound broccolini, larger stalks halved lengthwise
4 tablespoons finely grated Parmesan, divided
4 ounces white cheddar
thinly sliced

Instructions:
Roasted Poultry Stock

Ingredients:
Turkey neck, back, if spatchcocked, and giblets, 5 pounds bone-in turkey or chicken wings, 2 medium onions, quartered, 4 large carrots, peeled, cut into 1" pieces, 4 celery stalks, cut into 1" pieces, 1 head garlic, halved crosswise, 3 tablespoons vegetable oil, Kosher salt, freshly ground pepper, 4 sprigs thyme, 2 bay leaves, 2 teaspoons black peppercorns

Instructions:
Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.
Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour 1/4 cup water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 12 cups, about 1 1/2 hours. Strain into containers. Let cool; cover and chill.
Do Ahead: Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.
Ghostly Chocolate-Nut Bark

Ingredients:
1 cup roughly chopped walnuts
1 cup roughly chopped almonds
1/2 cup roughly chopped hazelnuts
1/2 cup corn syrup
20 ounces good-quality bittersweet chocolate (62% to 71% cacao), finely chopped (4 cups)
7 1/2 ounces white chocolate
finely chopped (1 1/2 cups)

Instructions:
Preheat the oven to 350°F. Line a 13- by 18-inch rimmed baking sheet with parchment paper.
In a large bowl, toss the walnuts, almonds, and hazelnuts with the corn syrup until evenly coated. Spread in a single layer on the prepared baking sheet. Bake, stirring once, until the nuts are toasted and caramelized, 25 to 30 minutes. Carefully transfer the nuts on the parchment paper to a wire rack to cool completely, separating the nuts as they cool. Line the baking sheet with a clean sheet of parchment paper.
In a double boiler or large heatproof bowl set over a saucepan of simmering water, melt 3 cups chopped bittersweet chocolate, stirring occasionally to evenly melt. Remove from the heat and add the remaining 1 cup chocolate. Stir until almost melted, then set over the simmering water again. Continue stirring slowly and gently until just melted. Remove from the heat and add the nuts. Fold until evenly coated. Spread in a flat, even layer to the edges of the prepared baking sheet.
Place 1 cup white chocolate in another heatproof bowl and set over the saucepan of barely simmering water. Melt very gently (do not overheat), stirring occasionally, then remove from the heat. Add the remaining 1/2 cup white chocolate and stir until melted. Dollop onto the dark chocolate, then run a butter knife through the dollops to form ghostly streaks.
Refrigerate until set, about 3 hours. Break bark into pieces and wrap in treat bags if desired.
Spiced Vanilla Custards with Sweet Potato Streusel

Ingredients:
1 teaspoon unflavored gelatin
1 1/2 cups heavy cream
1/2 cup whole milk
2 cinnamon sticks
1 star anise pod
1/4 cup plus 2 tablespoons sugar
1/2 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup all-purpose flour
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/2 cup store-bought sweet potato chips (such as Terra Chips)
crumbled

Instructions:
Place 1 tablespoon water in a small bowl; sprinkle gelatin over and set aside. Combine cream, milk, cinnamon, star anise, and 1/4 cup sugar in a medium saucepan and scrape in vanilla seeds; add pod. Bring to a simmer over medium heat. Remove from heat, cover, and let steep 20 minutes.
Uncover infused cream and return to a simmer. Whisk egg yolks with remaining 2 tablespoons sugar in a medium bowl. Whisking constantly, gradually add 1/2 cup warm cream mixture to egg yolks. Reduce heat to medium-low and whisk egg yolk mixture into remaining cream mixture. Cook, stirring constantly, until custard is thick enough to coat a wooden spoon, about 5 minutes. Add gelatin; cook, stirring until dissolved.
Strain custard into a measuring cup. Pour into eight 2 ounces demitasse cups or ramekins. Chill until set, at least 4 hours.
Do ahead: Custards can be made 2 days ahead. Cover and chill.
Preheat oven to 350°. Whisk flour, sugar, salt, and cinnamon in a small bowl. Add butter and work into flour with your fingers until no dry spots remain.
Scatter mixture over a parchmentlined baking sheet, breaking up into large crumbs. Bake, rotating pan halfway through, until streusel is golden brown and crisp, 10–15 minutes. Let cool, then add crumbled sweet potato chips and toss to combine.
Serve custards topped with streusel.
Do ahead: Streusel can be made 1 week ahead. Store airtight at room temperature.
Conference

Ingredients:
1/2 ounce rittenhouse 100 rye, 1/2 ounce buffalo trace bourbon, 1/2 ounce calvados, 1/2 ounce hine h cognac, 1 teaspoon demerara syrup, 2 dashes angostura bitters, 1 dash bittermens xocolatl mole bitters, 1 lemon twist, 1 orange twist

Instructions:
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the lemon and orange twists.
Gin & Tonic

Ingredients:
2 oz Gin of choice, .75 oz Jack Rudy Tonic, 4-5 oz Soda Water

Instructions:
In a collins glass, combine all ingredients and serve.
Cauliflower Cake

Ingredients:
1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3-cm florets (1 pound/450 g)
1 medium red onion, peeled (6 ounce/170 g)
5 tablespoons/75 ml olive oil
1/2 teaspoon finely chopped rosemary
7 eggs (scant 1 pound/440 g)
1/2 cup/15 g basil leaves, chopped
1 cup/120 g all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/3 teaspoon ground turmeric
5 ounces/150 g coarsely grated Parmesan or another mature cheese
Salt and black pepper
Melted unsalted butter, for brushing
1 tablespoon white sesame seeds
1 teaspoon nigella seeds

Instructions:
Preheat the oven to 400°F/200°C.
Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
Cut 4 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.
Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.
Tomato and Pomegranate Salad

Ingredients:
1 1/3 cups/200 g red cherry tomatoes, cut into 1/4-inch/5-mm dice
1 1/3 cups/200 g yellow cherry tomatoes, cut into 1/4-inch/5-mm dice
1 1/3 cups/200 g tiger or plum tomatoes, cut into 1/4-inch/5-mm dice
18 ounce/500 g medium slicing tomatoes (about 5), cut into 1/4-inch/5-mm dice
1 red pepper, cut into 1/4-inch/5-mm dice (1 cup/120 g)
1 small red onion, finely diced (rounded 3/4 cup/120 g)
2 cloves garlic, crushed
1/2 teaspoon ground allspice
2 teaspoons white wine vinegar
1 1/2 tablespoons pomegranate molasses
1/4 cup/60 ml olive oil, plus extra to finish
1/2 teaspoon salt
1 large pomegranate, seeds removed (1 cup/170 g seeds)
1 tablespoon small oregano leaves

Instructions:
Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside.
In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix.
Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve.