Put the blackcurrants, white wine vinegar and caster sugar in a saucepan and simmer until the sugar dissolves. Put the blackcurrants, white wine vinegar and caster sugar in a saucepan and simmer until the sugar dissolves. Remove from the heat and leave cool.

Chop the Spring onions and dice the skinned tomoatoes.

Mix in the cool blackcurrants and juice.

Add mint and corriander to flavour. 

Mix and Serve in a Salad bowl.