INGREDIENTS:
• 500 grams assorted tomatoes, diced
• 10 each shallots, halved and segmented
• Flat leaf parsley, picked
• 100 grams spiced walnuts, chopped, (see recipe below)
• 15 grams lemon dressing
• 30 grams pomegranate molasses
• 3 grams red pepper flakes
• 3 grams sumac
• Salt and ground black pepper to taste
• FOR THE SPICED WALNUTS:
• 30 grams dark brown sugar
• 15 grams smoked paprika
• 3 grams cayenne pepper
• 5 grams Maldon Sea Salt
• 2 grams ground coriander
• 1 gram ground cumin
• 0.5 grams ground allspice
• 250 grams walnut halves
• 15 grams egg white, half a beaten egg white
DIRECTIONS
• For the walnuts, heat the oven to 300C degrees; line a tray with parchment paper. Mix all the spices and dry ingredients together with sugar. Mix the walnuts and egg whites together until coated. Toss the coated nuts in the spice mix until completely covered. Spread on the baking sheet and bake until crisp and brown 25 to 30 minutes.
• In a large bowl, rub the onion segments with the spices and seasoning, salt sumac, red pepper flakes and ground black pepper to soften the onion and enable the spices to blend in well.
• Add the tomatoes and parsley into onions, and then stir in the pomegranate molasses and the lemon dressing. Give them a good (but gentle) coat.
• Serve attractively in a bowl and sprinkle over the chopped spicy walnuts
• Garnish with Simit crisps
