Here is a simple but delicious accompaniment for meatballs, whitebait, chicken and also spooned over vegetables and I often make it when I am serving a mezze. Thanks go to Greg Lucy Malouf for sharing this recipe in their book Moorish. Pomegranate molasses is, as I’ve previously indicated, such a great ingredient to use, and if you don’t already stock it as a staple in your pantry, then you really must start to do so, and experiment with what you can do with it. While this is called a dressing, it is characteristically more of a spooning sauce, if I can make up such a term, but whatever the term you use, this is something worth keeping in mind. The key to this is to make it at the last minute so that the coriander leaves remain green and fresh.
150g roasted walnuts, skins rubbed off
1 small red onion, finely chopped
1 mild long red chilli, seeded, scraped and roughly chopped
juice of 1 lemon
80ml extra-virgin olive oil
1 teaspoon pomegranate molasses
Put the walnuts, coriander, onion and chilli in a mixing bowl. then add the lemon juice, oil and pomegranate molasses. Mix everything together well and serve.