Pomegranate and Mint Dressing

From issue #10.
Photography by Minka Firth.
Pomegranate and Mint Dressing


3 tablespoons pomegranate molasses
1 tablespoon lemon juice 1 clove garlic, crushed 1⁄4 teaspoon sugar
4 tablespoons olive oil 2 tablespoons mint, chopped
sea salt and freshly ground pepper


Whisk the pomegranate molasses, lemon juice, garlic, sugar and the olive oil together. Add the mint and season well.

Use this dressing with: Butterflied and barbecued leg of lamb, tomato salads, roasted peppers, over grilled eggplant.