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Pomegranate and walnut salad
Serves 4 Starters and mains
Ingredients
- ½ cup (50g) walnuts
- 1 pomegranate, cut in half
- large handful of flat-leaf parsley leaves, roughly chopped
- 2 tomatoes, cut into very small cubes
- 1 Lebanese (short) cucumber, seeded and cut into very small cubes
- ½ red capsicum (pepper), seeds and membrane discarded, cut into very small cubes
- ½ red onion, finely chopped
- 1tsp sumac
- 2tbsp extra virgin olive oil
- 2tbsp lemon juice
- 1tbsp pomegranate molasses
Method
Preheat the oven to 200C/400F/Gas 6. Place the walnuts on a baking tray and toast in the oven for 5-7 minutes. Remove from the oven and allow to cool, then roughly chop.
Hold a pomegranate half over a large bowl and, using a wooden spoon, tap the pomegranate hard to release the arils (seeds). Repeat with the other half. Add the walnuts, parsley, tomato, cucumber, capsicum, onion and sumac to the bowl.
Stir in the olive oil, lemon juice and pomegranate molasses and toss to combine. Season with salt to taste and serve immediately.
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