This little salad 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.

Recipe adapted from Med (Ebury Press)

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.