Pomegranate and garlic dressing

This tangy yet sweet dressing is a perfect dip for artichokes.

If you can, make the dressing ahead of time so that the garlic flavour can infuse even more. It's seriously amazing!

Makes: 120ml Preparation time: 5 minutes

Ingredients:

1 tbsp pomegranate molasses 6 tbsp olive oil 1 tbsp rice wine vinegar/white wine vinegar 1 clove of garlic, squashed with a knife blade Salt and freshly ground pepper

1. In a medium sized jam jar, add the oil, vinegar and pomegranate molasses. With the blade of a large knife, crush the garlic and chop roughly. Add the garlic to the jam jar. Season with salt and freshly ground pepper. Close the lid firmly and shake vigorously for a few minutes until an emulsion is formed.

This dressing could also be used to dress a Mediterranean salad with halloumi cheese, onion, tomatoes and oregano with pitta croutons or a simple salad of chicory topped with walnuts.

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