POMEGRANATE, MINT AND CORIANDER DRESSING

MAKES 150ML

1 teaspoon cumin seeds 2 tablespoons olive oil 1½ tablespoons

pomegranate molasses 1 tablespoon Dijon mustard

or gluten-free mustard ½ teaspoon agave nectar or honey Juice of 1 lime and zest of ½

50g pomegranate seeds

5g each coriander and mint,

finely chopped

Freshly ground black pepper

1 Toast the cumin seeds in a dry frying pan for a couple of minutes. Pound using a mortar and pestle and grind to a rough powder.

2 Transfer to a bowl, add the remaining ingredients and whisk together. Season to taste. Refrigerate until needed. It will keep for up to 1 week.