Green Olive, Walnut and Pomegranate Salad | Recipe

This little salad, a thrilling mix of flavours, textures and colours that is almost too glorious to look at, is a speciality of Gaziantep, a Turkish city on the  border with Syria, famous for its gastronomy.  If you don’t have pomegranate seeds, never mind.

Ingredients

• 100g good-quality pitted green olives in brine, drained
• 50g walnuts
• 3 spring onions, chopped
• bunch (25g) of flat-leaf parsley, leaves chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 2 tbsp pomegranate molasses
• salt, to taste
• chilli flakes, to taste
• 3 tbsp pomegranate seeds

Method

Coarsely chop the olives and walnuts, place in a serving dish and mix with the spring onions and parsley.

In a small bowl, mix the olive oil, lemon juice and pomegranate molasses with a little salt and chilli flakes to taste. Pour over the olives and walnuts and sprinkle with pomegranate seeds.