This Green Olive Walnut and Pomegranate Salad was made for our Christmas table as a starter, it comes from the Gourmet Traveller site and satisfied my families passion for pomegranates.
The recipe originated from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.
[lt_recipe name=”Green Olive, Walnut and Pomegranate Salad” servings=”4-6″ prep_time=”15M” cook_time=”10M” total_time=”25M” difficulty=”Medium ” print=”yes” ingredients=”75 gm (¾ cup)walnuts;60 gm (½ cup) pitted green olives, ; washed and coarsely chopped;35 gm (¼ cup) pistachios, coarsely chopped;½ cup pomegranate seeds;2 small spring onions, 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;Sea salt and freshly ground black pepper to taste” ]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.[/lt_recipe]
Try some more of our pomegranate salad recipes…