This salad is a speciality of Gaziantep, a Turkish city on the border with Syria. The recipe is from Claudia Roden’s ” Med”
Ingredients
- 100 g good-quality pitted green olives in brine drained and coarsely chopped
- 50 g walnuts coarsely chopped
- 3 spring onions chopped
- 25 g flat leaf parsley leaves chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tbsp pomegranate molasses
- chilli flakes to taste
- 3 tbsp pomegranate seeds
Servings:
Instructions
- Put the olives and walnuts in a serving dish, add the spring onions and parsley and mix everything together.
- In a small bowl, combine the olive oil, lemon juice and pomegranate molasses with a little salt and chilli flakes to taste. Pour the mix over the olives and walnuts and served sprinkled with the pomegranate seeds.
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