This is a delicious salad from my new book ‘Pardiz’. It is perfect to eat on a hot summer’s day. The addition of the eggs makes it a meal on its own. Serve some Naan-e taftoon or crunchy sourdough bread with it.

• calculate 1-2 eggs per person
• soft boil the eggs, then let them cool

• cut away the skin of a lemon

• cut it into segments
• add 1 teaspoon of pomegranate molasses
• 1 small Spanish onion chopped very thinly
• 1 green or yellow capsicum, sliced thinly
• cut the tender stalks of the celery plus the leaves
• half a bunch of Italian parsley, roughly chopped
• a handful of mint and coriander leaves, chopped
• 1 chilly some seeds removed, finely chopped
• brake up some Persian panir or feta

• some chopped roasted walnuts

• mix everything well together
• add olive oil, salt and pepper

• with a spoon scoop out the eggs, gently mix them through he salad