POMEGRANATE, MINT AND CORIANDER DRESSING
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,
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.