Ready in 15 mins Serves 8
2 cups fresh walnut pieces 1 large spring onion, finely chopped 2 tomatoes, cored and finely diced (discard seeds if tomatoes are very juicy) 1 small-to-medium cucumber, very finely diced 1 green pepper, very finely diced ½ cup coarsely chopped parsley leaves ½ cup coarsely chopped mint leaves 2 Tbsp boutique extra virgin olive oil 3 Tbsp pomegranate molasses Salt and ground black pepper, to taste
Mix all ingredients together in a bowl. Serve within 3-4 hours.
Annabel says: This brilliant salad has everything going for it – it’s crisp, crunchy, juicy and melting all in one mouthful. I discovered the idea in a little hole-in-the-wall restaurant in Fethiye in Southern Turkey, and now I make it whenever I can get my hands on fresh walnuts.