Green Olives, Walnuts, & Pomegranate Salad
- luvlittlehearts
- Nov 21, 2015
- 1 min read
Ingredients
3/4 cup walnuts 1/2 cup pitted green olives, coarsely chopped (I added more) 1/4 cup unsalted shelled pistachios, coarsely chopped 1/2 cup pomegranate seeds (I added more like a cup) 2 small shallots, peeled and finely diced 1 tablespoon shredded flat-leaf parsley 1 tablespoon extra virgin olive oil 1 tablespoon extra virgin olive oil splash of pomegranate molasses (optional) Juice of ½ lemon Salt Freshly ground black pepper
Method: Preheat oven to 350⁰F. Scatter the walnuts onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown. Pour 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 or dust. Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary.
Happy Cooking!
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