8 to 10 assorted types of ripe tomatoes
200g pearled barley
1 bunch flat-leaf parsley roughly chopped
100g blanched almonds, lightly roasted and rough chopped
2 heaped tablespoons of sumac
100ml homemade tomato sugo or chunky tinned tomato well drained
100ml red wine vinegar
25ml pomegranate molasses
2 cloves of garlic fine diced
15g of cumin seeds that have been lightly toasted in a pan and ground in a mortar & pestle
Juice of 1 lemon
200ml Mount Zero extra virgin olive oil
Salt and pepper to season