Green Olive, Walnut and Pomegranate Salad

Recipe by: Greg Malouf, Lucy Malouf | from Turquoise

Cookstr

Course: Appetizer, Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

green-olive-walnut-and-pomegranate-salad

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.

Yield: Serves 4

INGREDIENTS

¾ cup walnuts
½ cup pitted green olives, washed and coarsely chopped
¼ cup unsalted shelled pistachios, coarsely chopped
½ cup pomegranate seeds
2 small shallots, peeled and finely diced
1 red serrano chile, seeded and finely diced
1 tablespoon shredded flat-leaf parsley leaves
1 tablespoon olive oil
1 tablespoon walnut oil
Splash of pomegranate molasses
Juice of ½ lemon
Sea salt
Freshly ground black pepper

Directions

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.