Chef's Recipes

Tomato, pomegranate and caramelised walnut salad

Australian Gourmet Traveller fast recipe for tomato, pomegranate and caramelised walnut salad by George Sinclair from Sydney's Yellow Bistro

By George Sinclair
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
Tomato, pomegranate and caramelised walnut salad
“My partner and I relished a lovely salad at Yellow Bistro in Sydney’s Potts Point. It was tomato-based, with pomegranate seeds, walnuts and soft cheese. Would you please ask George Sinclair to share his recipe?”
Jo Gintly, via email
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 8 vine-ripened tomatoes, thickly sliced
  • 120 gm soft goat’s milk feta, coarsely crumbled
  • 3 preserved lemon quarters, flesh and pith discarded, rind thinly sliced (see note)
  • ½ cup coarsely chopped flat-leaf parsley leaves
  • ½ cup (about 1 pomegranate) pomegranate seeds (see note)
Caramelised walnuts
  • 100 gm walnuts (1 cup)
  • 40 gm pure icing sugar, sifted (¼ cup)
  • 400 ml vegetable oil, for deep-frying
  • For seasoning: cayenne pepper
Walnut vinaigrette
  • 60 ml walnut oil (see note) (¼ cup)
  • 1 tbsp verjuice
  • 2 tsp lemon juice


  • 1
    For caramelised walnuts, cook walnuts in boiling water for 5 minutes, drain well and combine in a bowl with icing sugar. Heat oil in a deep-sided saucepan to 160C, add walnuts and fry for 2 minutes or until golden. Drain well on absorbent paper and season to taste with cayenne pepper, sea salt and freshly ground black pepper. Caramelised walnuts will keep stored in an airtight container for up to 1 month.
  • 2
    For walnut vinaigrette, whisk ingredients in a bowl to combine. Makes about 1/3 cup.
  • 3
    Arrange tomato on plates, drizzle with 1 tsp walnut vinaigrette and season to taste. In a bowl, combine walnuts, feta, preserved lemon rind, parsley and pomegranate seeds, drizzle with 1 tbsp walnut vinaigrette and season to taste with freshly ground black pepper. Divide walnut salad between plates, drizzle with remaining vinaigrette and serve.


George Sinclair makes his own preserved lemons. Place 250gm coarse salt, 10 scrubbed and quartered lemons, 1 bay leaf, 1 cinnamon quill and 150ml lemon juice in a sterilised airtight container. Pour over enough warm water to cover lemons, cover with Go-between and seal. Store in a cool, dark place, turning occasionally, for 2-3 months before using. Alternatively, you can buy preserved lemons from select delicatessens. To remove pomegranate seeds, halve pomegranate and use a small metal spoon to scoop out seeds, removing any pith. Walnut oil is available from select delicatessens.

  • Author: George Sinclair