1. Wash all the vegetable & herbs.
2. Minced the parsley and the black olives.
3. Use a mixer to combine the liquid cream, the Shanklish, the parsley and curcuma. Refrigerate.
4. Fill a large bowl with ice water and set it aside. Place a pot of plain water on the stove and bring it to a boil. Carefully lower the tomato into the boiling water. Remove after 30 seconds, or when the skin begins to peel back, and place the tomato into the bowl of ice water. Hollow out the tomato.
5. In a bowl, mix the olive oil, the pomegranate molasses debs el reman, salt, sumac, red chili pepper, black pepper and lemon juice . Put the Shanklish cream inside the tomato with a spatula , then refrigerate .

To serve

1. Put the tomato on the flat part.
2. Add the sauce, the black olives, the pine nuts and pomegranate seeds.
3. Top with the micro beetroot micro herbs.