Spicy Tomato and Walnut Mezze

1. Combine tomatoes, red onion, pepper (or tomato) paste, cumin and chilies in a food processor bowl; pulse until uniformly chopped.
2. Add walnuts, mint and cilantro. Pulse until mixture reaches a uniform salsa-like consistency. Add lemon juice and season with salt, adjusting to taste. [Alternatively, ingredients can be minced finely on a large cutting board or crushed in a mortar and pestle.] Salsa can be prepared up to this point and reserved in an airtight container in the refrigerator for up to 4 days.
3. GARNISH: To serve, transfer salsa to a large plate or wide bowl. Drizzle with olive oil and molasses; sprinkle with pomegranate seeds to garnish.

Tips

Serve the salsa with flatbreads for dipping or as a salad alongside kabobs or other grilled meats. Can also be a delicious addition to sandwiches or wraps.

Don’t omit the garnishes as they are key to the flavour of this recipe. Pomegranate molasses is found with international food aisle in many supermarkets and provides in both sweetness and acidity to this recipe. Pomegranate seeds or arils add freshness and a texture that pops.

Allergen Information: Walnuts