Tbilisi salad with pomegranate

4 servings
1 hour 30 min


1. Carefully rinse the beef fillet under running water. Put it in a saucepan, fill it with clean water so that it covers a piece of beef, and put it on fire. Salt to taste and cook the meat for about an hour or more (depending on the state of the beef) from the moment the water boils. We remove the foam that forms at the same time with a slotted spoon. After the beef is cooked and soft, remove it from the pan and cool it. We will not need broth - you can cook a tasty soup from it. We cut the boiled meat itself into small strips.

2. Open the jar with canned beans and drain all excess liquid.

3. Rinse bell peppers with water and wipe with a paper towel. Then we cut off the peduncle, remove the internal membranes and seeds, and cut the rest with thin strips.

4. Red Crimean onions (this will look more harmonious in this salad) are peeled from husks, washed and cut into half rings.

5. We also peel garlic, disassemble it into cloves and finely chop it with a knife.

6. Walnuts also chop small pieces.

7. Fresh twigs of my cilantro, dry and cut into pieces or just tear your hands.

8. In a large container, we combine all prepared products: boiled beef, bell pepper, red beans, onions, cilantro, garlic, two-thirds of pomegranate grains and walnuts. For a more spicy savoury taste, you can add crushed hot capsicum (optional! ). We mix all the products between each other.

9. In a small container, mix extra virgin olive oil and red wine vinegar. Add salt, thyme and suneli hops to this mixture. Stir the mixture until homogeneous and season the salad with it. 10. We arrange Tbilisi salad on serving plates and decorate it with the remaining pomegranate grains, cilantro sprigs and canned olives. Enjoy your meal!