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Green olive, walnut and pomegranate salad

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

By Greg Malouf
  • Serves 4
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Green olive, walnut and pomegranate salad
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.


  • 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


  • 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.
  • undefined: Greg Malouf