Cherkessky Salad

Method

Finely dice the tomatoes and cucumber into small cubes, removing excess liquid from the tomatoes to prevent a watery salad. Thinly slice the red onion and soak briefly in cold water to mellow the sharpness. Roughly chop the walnuts into small pieces and dry-toast them in a pan for two minutes to enhance their flavour. Finely chop the fresh parsley and mint, keeping them separate. Combine the tomatoes, cucumber, drained onion, and walnuts in a large bowl. Dress with pomegranate molasses, olive oil, salt and pepper, then gently toss to combine. Transfer to a serving dish, garnish generously with fresh herbs and sprinkle sumac over the top for authentic Circassian flavour and visual appeal.