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  • Site conducted

  • Conducted on

  • Prepared by

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  • 3 kg mixed colour and size tomatoes

  • 4 green pepper, cut into 1/2 cm dice

  • 4 yellow pepper cut to 1/2 cm dice

  • 4 red pepper, cut into 1/2 cm dice

  • 4 red onion, finely diced

  • 4 cloves garlic, finely chopped

  • 2 tsp ground allspice

  • 3 tsp cinnamon

  • 4 tbsp white wine vinegar

  • 1 bottle pomegranate molasses

  • 60ml olive oil, plus a little extra to drizzle at the end

  • 5 pomegranate, seeds removed (cut into half and bash with back of metal spoon)

  • 1 bag picked oregano leaves (100g)

  • Salt and black pepper to taste

method

  • 1. assemble all ingredients

  • 2. In a salad prep bucket chop all tomatoes, peppers, onion & garlic. Add in allspice, cinnamon, vinegar, pomegranate molasses, olive oil

  • 3. add in pomegranate seeds , chopped oregano & mix well

  • 4.season to taste

  • place salad into 4ltr tubs and label acordingly with correct date and allergen label

  • Allergen advice :- sulphur dioxide

  • total stock level

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