Green olive, walnut and pomegranate salad

Green olive, walnut and pomegranate salad

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

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.

Ingredients

Quantity Ingredient
100g walnuts
100g unsalted pistachio kernels, roughly chopped
1/2 cup pomegranate seeds
2 small shallots, peeled and finely diced
1 red bullet chilli, seeded and finely diced
1 tablespoon shredded flat-leaf parsley leaves
1 tablespoon olive oil
1 tablespoon walnut oil
splash pomegranate molasses
1/2 lemon, juiced
sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 180ºC. Scatter the walnuts onto a baking tray and roast for 5–10 minutes, or 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 roughly 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.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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