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Photo by: Joseph De Leo
A stunning salad from southeast Turkey where all the ingredients grow in abundance. I love the balance of sweet, salty and chile-hot, and the ruby-red pomegranate seeds look gorgeous against the muted khakis and greens of the other ingredients.
Preheat the oven to 350°F. Scatter the walnuts onto a jelly roll pan and roast for 5-10 minutes until a deep golden brown. Pour 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 50 before serving, to allow the flavors to meld.
Nutritional information includes 1 teaspoon of pomegranate molasses and 1/8 teaspoon of added salt per serving.
Nutrients per serving (% daily value)
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