16walnut halves, 10 finely chopped and 6 roughly chopped
2Tbspextra virgin olive oil
1Tbsplemon juice
1½-2Tbsppomegranate molasses
½tspsumac
½tsppul biber (Aleppo pepper)
salt and pepper
How I make it
Using your best knife, chop the vegetables as finely as you can.
Mix together all the ingredients, except the 6 roughly chopped walnut halves. Season and taste, adding more olive oil, lemon juice, pomegranate syrup or spices to taste, if necessary.
Serve garnished with the roughly chopped walnut halves sprinkled on top, and perhaps some fresh herbs if you like.
Tips & notes
Prepare the salad at least 30 minutes ahead if you can; it allows the flavours to mingle and the juices to become really tasty. In that case, don’t but the garnish until just before serving. The salad is supposed to be runny, almost half-way between salad and sauce.
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