Golden Garlic & Walnut Sauce with Spring onion

Ingredients

• 4 (12 g) garlic cloves
• 1/2 oz (15 g) walnuts
• 1/2 oz (15 g) shallot
• 3/4 oz (20 g) spring onion
• 3 tbsp (45 ml) extra-virgin olive oil
• 1 tsp (2 g) sumac
• 1 tsp (1 g) dried oregano
• 1 tbsp (15 ml) red wine vinegar

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Method

1. Chop the walnuts coarse; slice the garlic, shallot and spring onion thin.
2. Warm the extra-virgin olive oil in a small pan, slide the garlic and shallot in and let them go golden over a low flame for 3 minutes; no further, or it turns bitter.
3. Off the flame, throw in the walnuts, spring onion, sumac and dried oregano and let the oil bloom them 30 seconds.
4. Pour the red wine vinegar into the crackling oil and drizzle over the 8-inch (20 cm) square dish at once; it tightens as it cools, so beat in warm water next day. Over grilled lamb, roast cauliflower or plain white fish.