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
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Test peaches are ready, slice in half and arrange, skin on, over a serving plate.
Creamy Tangy Walnut Dressing
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Add walnuts to a blender and grind until fine
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Add lemon zest, lemon juice, yoghurt and olive oil.
Blend until smooth.
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Add pomegranate molasses and blend until well mixed.
Taste and check for desired texture and add sea salt if too tart.
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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
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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.
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Garnish with fresh snippets of mint leaves and sprinkle with walnut pieces.
Add serving spoons and enjoy!
