Green olive, walnut and pomegranate salad


You'll need

75 gm (¾ cup) walnuts 60 gm (½ cup) pitted green olives, washed and coarsely chopped 35 gm (¼ cup) pistachios, coarsely chopped ½ cup pomegranate seeds 2 small shallots, peeled and finely diced 1 red bullet chilli, seeded and finely diced 1 tbsp shredded flat-leaf parsley leaves 1 tbsp olive oil 1 tbsp walnut oil Splash pomegranate molasses ½ lemon, juice only To season: sea salt and freshly ground black pepper

Method

  • 01
  • Preheat the oven to 180C. Scatter the walnuts onto a baking tray and roast for 5-10 minutes until a deep golden brown. Tip the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin and dust. Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving, to allow the flavours to meld.

A stunning salad from south-east Turkey where all the ingredients grow in abundance. I love the balance of sweet, salty and chilli-hot, and the ruby-red pomegranate seeds look gorgeous against the muted khakis and greens of the other ingredients. This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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