POMEGRANATE, WALNUT & CORIANDER SALSA

MAKES APPROX 1 CUP / PREPARATION 10 MINUTES

Crunchy, sweet and nutty with pops of flavour, this salsa is a favourite. It also works well with chicken, fish or haloumi. Sometimes I chop it by hand and make it super chunky, other times I may loosen it with extra lemon juice or vinegar, and use it as a dressing for greens.

½ bunch coriander

1 clove garlic

½ cup walnuts, toasted

1 packet pomegranate arils juice of ½ lemon

4 tablespoons extra virgin olive oil

Roughly chop the coriander (I use the stems, too, if they aren’t too coarse), put into a mini food processor with the garlic and blitz to a paste. Add the walnuts and chop to a coarse crumb. Put into a bowl, add the pomegranate arils, lemon juice and olive oil and season with salt to taste.