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Claudia Roden's green olive, walnut and pomegranate salad
Serves 4 Starters and mains
Ingredients
- 100g good-quality pitted green olives in brine, drained and coarsely chopped
- 50g walnuts, coarsely chopped
- 3 spring onions, chopped
- 25g bunch flat-leaf parsley, leaves chopped
- 2tbsp extra virgin olive oil
- 1tbsp lemon juice
- 2tbsp pomegranate molasses
- chilli flakes, to taste
- 3tbsp pomegranate seeds
Method
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.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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