Creamy Tangy Walnut Dressing
Yoghurt, lemon zest and pomegranate molasses make an infusion of sweet mouth-watering tangy flavours until the walnuts to pull texture and taste together, giving this dressing some earthy depth.
Ingredients
- 4 peaches ripe but firm
- 4 tbsp walnut pieces
- 3 tbsp olive oil extra virgin
- 3 tbsp greek yoghurt 2%
- 2 tbsp pomegranate molasses
- 1 lemon zest and juice
Garnish
- 1 sprig mint leaves fresh
- walnut pieces
Optional
- ⅛ tsp sea salt to taste
Instructions
Peaches
Test peaches are ready, slice in half and arrange, skin on, over a serving plate.
Creamy Tangy Walnut Dressing
Add walnuts to a blender and grind until fine
Add lemon zest, lemon juice, yoghurt and olive oil.
Blend until smooth.
Add pomegranate molasses and blend until well mixed.
Taste and check for desired texture and add sea salt if too tart.
Pour into a lidded container and store refrigerated until needed.
As the dressing is thick, use a scraper to remove as much as you can.
To Serve
Arrange peaches on a serving platter and lightly drizzle creamy tangy walnut dressing over each slice.
Add a little dressing to the centre for extra dipping, or add a small bowl on dressing on the side.
Garnish with fresh snippets of mint leaves and sprinkle with walnut pieces.
Add serving spoons and enjoy!
