Persian Tomato Salad (Vegan)

Tomatoes are amazing at this time of year and they pair perfectly with Middle Eastern flavours. This dish uses sumac and pomegranate molasses (which you can kind in all of the supermarkets these days) to create a flavour-packed side dish perfect for entertaining.

Persian Tomato Salad

Serves 6 as a side

600g cherry tomatoes, halved

1 green pepper, chopped

1 small red onion, thinly sliced

100g mixed nuts (I used almonds, walnuts and brazil nuts), roughly chopped

2 tsp sumac

4 tbsp pomegranate molasses

extra virgin olive oil

sea salt

Toss the tomatoes, pepper and red onion in a large mixing bowl. In a small bowl, whisk together the sumac, molasses, a drizzle of oil and a pinch of salt. Drizzle half over the salad and toss again to combine.

Scatter over the nuts and then drizzle over the remaining dressing before serving.