Green olive, walnut and pomegranate salad


  • Serves 4 people

  • 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
01   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.
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