A light starter on Syrian home tables, this salad is made by tossing lettuce, rocket and parsley with crushed walnuts, pomegranate molasses and chilli. It is set out in one large bowl and shared at crowded tables.
Lightly toast the crushed walnuts in a dry pan for 3 minutes to bring out their aroma.
Wash the romaine lettuce, rocket and parsley and cut them into large pieces, then put them in a wide bowl.
Whisk together the pomegranate molasses, olive oil, chilli flakes and salt in a bowl.
Pour the dressing and toasted walnuts over the greens, and toss just before serving.
Important: add the dressing just before serving, or the greens will release water and wilt. Allergens: contains nuts (walnut).
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