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.
Green olive, walnut and pomegranate salad
Australian Gourmet Traveller Turkish recipe for green olive, walnut and pomegranate salad by Greg Malouf
- Serves 4
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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
- 1Preheat 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.
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