serves
4-6
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g mixed green olives
- ½ cup roughly chopped flat-leaf parsley
- 2 spring onions, thinly sliced
- 1 Lebanese cucumber, halved, seeds removed, cut into 1 cm pieces
- 2 tomatoes, seeds removed, cut into 1 cm pieces
- 2 tbsp pomegranate molasses (see Note) or lemon juice
- 2 tbsp extra virgin olive oil
- 35 g (⅓ cup) walnuts, roasted, chopped
Instructions
Slice cheeks from the olives, discarding the stones, and place in a bowl with parsley, onions, cucumber and tomatoes.
To make dressing, whisk together pomegranate molasses and oil in a bowl.
Drizzle salad with dressing, season with salt and pepper, and toss gently to combine. Scatter over walnuts to serve. Serve with .
Note
• Pomegranate molasses is available from delis and Middle Eastern food shops.
• Pomegranate molasses is available from delis and Middle Eastern food shops.
Photography by Anson Smart.
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
