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.
Serves: 4
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.
Recipe extracted from Med A Cookbook by Claudia Roden
RRP $65, Ebury Press
