Gavurdagi Salad

Ingredients

• 25 baby roma tomatoes or cherry tomatoes, quartered
• 1 red onion, roughly chopped
• 4 small cucumbers or 1/2 English cucumber, roughly chopped
• 150g (1 cup) walnut halves
• 60g (1 packed cup) flat leaf parsley
• 70ml (1/4 cup) extra virgin olive oil
• 2 to 3 tbsp pomegranage molasses
• 1 tsp sumac
• Salt and pepper to taste

Steps

1. If using small baby cucumbers, roughly chop them and set aside. If using an English cucumber, do the same but remove the seeds first.
2. Quarter the tomatoes and finely chop the red onion and parsley. Place all this in a salad bowl with the walnuts.
3. To make the dressing, whisk the olive oil, pomegranate malasses, sumac, salt and pepper together. Try it and adjust to taste.
4. Toss it all together and if time permits, place the salad in the fridge for 30 minutes before serving.