Tbilisi salad with pomegranate

1. Beef fillet is thoroughly washed under running water. We put it in a saucepan, pour clean water so that it covers a piece of beef, and put it on the fire. Salt to taste and cook the meat for about an hour or more (depending on the condition of the beef) from the moment the water boils. The foam, which is formed at the same time, is removed with a slotted spoon. After the beef is cooked and soft, take it out of the pan and cool it. We won't need broth - you can cook a delicious soup from it. The boiled meat itself is cut into small strips.

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

3. Bulgarian pepper is washed with water and wiped with a paper towel. Then we cut off the peduncle, take out the inner membranes and seeds, and cut the rest into thin strips.

4. Red Crimean onion (this will look more harmonious in this salad) is peeled from the husk, washed and cut into half rings.

5. Garlic is also cleaned, disassembled into cloves and finely chopped with a knife.

6. Walnuts are also chopped in small pieces.

7. Fresh sprigs of cilantro are washed, dried and cut into pieces or simply torn with our hands.

8. In a large container, we combine all the prepared products: boiled beef, bell pepper, red beans, onion, cilantro, garlic, two-thirds of pomegranate seeds and walnuts. For a sharper piquant taste, you can add chopped hot capsicum (optional!). Mix all the products together.

9. In a small container, mix extra virgin olive oil and red wine vinegar. Add salt, thyme and suneli hops to this mixture. Mix the mixture until smooth and season the salad with it.

10. We put the Tbilisi salad on serving plates and decorate it with the remaining pomegranate seeds, cilantro sprigs and canned olives.

Bon appetit!