Ingredients

• 75 grams (¾ cup)walnuts
• 60 grams (½ cup) pitted green olives,
• washed and coarsely chopped
• 35 gram (¼ cup) pistachios, coarsely chopped
• ½ 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
• ½ lemon, juice only
• To season: sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180C. Scatter the walnuts onto a baking tray and roast for 5-10 minutes until a deep golden brown.
2. Tip the nuts into a tea towel and rub well to remove as much skin as possible.
3. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin and dust.
4. Combine all the ingredients in a large bowl and toss gently.
5. Leave to stand for 5 minutes or so before serving, to allow the flavours to meld.