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Green olive, walnut and pomegranate salad

Green olive, walnut and pomegranate salad

A stunning salad from south-east Turkey where all the ingredients grow in abundance. I love the balance of sweet, salty and chilli-hot, and the ruby-red pomegranate seeds look gorgeous against the muted khakis and greens of the other ingredients. This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

Green olive, walnut and pomegranate salad

Serves 4
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 shallots, 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
To season:   sea salt and freshly ground black pepper


1 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.


RECIPE Greg Malouf PHOTOGRAPHY Lisa Cohen and William Meppem

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