Preheat the oven to 200 C. Place the walnuts on a baking tray and toast in the oven for 5-7 minutes. Remove from the oven and allow to cool, then roughly chop.
Hold a pomegranate half over a large bowl and, using a wooden spoon, tap the pomegranate hard to release the arils (seeds). Repeat with the other half.
Add the walnuts, parsley, tomato, cucumber, capsicum, onion and sumac to the bowl.
Stir in the olive oil, lemon juice and pomegranate molasses and toss to combine. Season with salt to taste and serve immediately.
Notes
Recipe reproduced with permission from Amina's Home Cooking, published by Penguin/Lantern (2015).