Tomato salad with walnuts and pomegranate (Gavurdağı salatası)

1. Cut the tomatoes into very small dice and leave them to drain in a sieve for 10 minutes.

2. Finely chop the red onion and green chillies too, and chop the parsley finely.

3. Roughly crush the walnuts.

4. Mix the pomegranate molasses, lemon juice, olive oil, isot and salt.

5. Toss the vegetables, parsley and most of the walnuts with the dressing.

6. Scatter the remaining walnuts and the sumac on top and serve immediately.

Tip: Named after a mountain near Gaziantep, this salad is a favourite in kebab houses. If you have no isot, use sweet paprika with a pinch of chilli.