Delight your guests with this festive Green Olive Walnut & Pomegranate Salad with its bright vibrant colours that.
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.
What do pomegranates taste like?
Originating from the Middle East this ruby-red fruit may look a bit rough and gnarly on the outside but inside you will find little red jewels of flavour that burst in your mouth like natures own pop candy.
The seeds are known as arils with a taste that can vary from only a little sour to fairly sharp, a cross between summer cherries and fresh cranberries.
Are pomegranates good for you?
Absolutely! They are full of antioxidants and immune-boosting Vitamin C as well as having powerful anti-inflammatory properties.
- 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
HOW TO REMOVE THE ARILS FROM YOUR POMEGRANATE
How to make Green Olive Walnut Salad
- 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.