Doctor's Review: Medicine on the Move

October 20, 2021
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Green olive, walnut and pomegranate salad

A stunning salad from southeast Turkey where all the ingredients grow in abundance. The balance of salty, sweet and chili-hot is lovely, and the ruby-red pomegranate seeds look gorgeous against the muted khakis and greens of the other ingredients.

¾ c. (180 ml) walnuts

½ c. (125 ml) pitted green olives, washed and coarsely chopped

¼ c. (60 ml) unsalted, shelled pistachios, coarsely chopped

½ c. (125 ml) pomegranate seeds

2 small shallots, peeled and finely diced

1 red serrano chili, seeded and finely diced

1 tbsp. (15 ml) flat-leaf parsley leaves, shredded

1 tbsp. (15 ml) olive oil

1 tbsp. (15 ml) walnut oil

splash of pomegranate molasses

juice of ½ lemon

sea salt

freshly ground black pepper

Preheat the oven to 350°F (180°C). Scatter the walnuts onto a jelly-roll pan and roast for 5 to 10 minutes until they are a deep golden brown. Pour the nuts onto 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. Let stand for 5 minutes before serving to allow the flavours to meld. Serves 4.

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