Walnut–pomegranate dressing

Walnut–pomegranate dressing

By
From
Moorish
Serves
4
Makes
150 ml
Photographer
Mark Roper

A variation on the traditional nut sauce known as tarator, which is frequently served with fish around the Middle East both hot and cold. We particularly like it with firm-fleshed white fish such as snapper. The slight sharpness of the pomegranate molasses also makes it exceptionally good with oily fish such as salmon. Try it in cold vegetable salads, or drizzle a little over green beans or zucchini.

Make this dressing at the last minute to keep the coriander leaves green and fresh.

Ingredients

Quantity Ingredient
150g walnuts, roasted and the skins rubbed off
1 cup coriander leaves, finely shredded
1 small purple onion, finely diced
1 mild long red chilli, seeded, scraped and roughly chopped
1 lemon, juiced
80ml extra virgin olive oil
1 teaspoon pomegranate molasses

Method

  1. Put the walnuts, coriander, onion and chilli into a mixing bowl. Add the lemon juice, oil and pomegranate molasses and mix everything together well.
Tags:
Malouf
Greg
Lucy
Moorish
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