Name: Green olive, walnut and pomegranate salad
Yield: 4
Ingredients: 75 gm walnuts (¾ cup); 60 gm pitted green olives, washed and coarsely chopped (½ cup); 35 gm pistachios, coarsely chopped (¼ cup); 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

Green olive, walnut and pomegranate salad

Australian Gourmet Traveller Turkish recipe for green olive, walnut and pomegranate salad by Greg Malouf

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 by Greg and Lucy Malouf.

Ingredients

75 gm walnuts (¾ cup)

60 gm pitted green olives, washed and coarsely chopped (½ cup)

35 gm pistachios, coarsely chopped (¼ cup)

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

Main

1.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.

Greg Malouf

Ingredients

Method

Main

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