Cook:

Serves: 4

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.

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 adapted from Med (Ebury Press) First published in the JC September 9 2021

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Ingredients

Name: Green olive, walnut and pomegranate salad
Yield: 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

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