This recipe is perfect for parties, barbecue dinners or for when you want a salad that's packed with great taste.
Method:
- Thinly slice the red onion and place it in a medium bowl. Pour over the red wine vinegar, water, caster sugar and a pinch of salt. Stir to combine, then set aside for at least 10 minutes.
- In a medium pan, combine the brown sugar, butter and a pinch of salt. Stir over medium heat until the mixture starts to bubble, about 2 minutes. Add the walnuts and stir well to coat. Cook for another 3-5 minutes, stirring constantly, until the mixture thickens and starts to coat the walnuts. Remove from heat and set aside. Once cooled, roughly chop.
- To assemble, Slice the heirloom tomatoes into thick rounds and halve the cherry tomatoes. Arrange them on a large serving platter. Crumble the goat cheese over the tomatoes and top with the pomegranate seeds, caramelised walnuts, pickled onions, and some fresh basil leaves. Drizzle the olive oil over the salad and finish with a pinch of salt and pepper.
