Avar Herb Salad

Method

Wash and thoroughly dry all the fresh herbs, then chop the parsley, coriander and dill finely, discarding any tough stems. Slice the spring onions thinly, including both white and green parts, and dice the tomatoes and cucumber into bite-sized pieces. Combine all the vegetables and herbs in a large mixing bowl, then whisk together the olive oil, lemon juice, salt and pepper in a small jug. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly. Finish with a drizzle of pomegranate molasses or scatter with fresh lemon zest, then serve immediately whilst the herbs are still fragrant and crisp.