Green Olive, Walnut and Pomegranate Salad

By Bailey1_

Ingredients

• ¾ cup walnuts
• ½ cup pitted green olives, washed and coarsely chopped
• ¼ cup unsalted shelled pistachios, coarsely chopped
• ½ cup pomegranate seeds
• 2 small shallots, peeled and finely diced
• 1 red serrano chile, seeded and finely diced
• 1 tablespoon shredded flat-leaf parsley leaves
• 1 tablespoon olive oil
• 1 tablespoon walnut oil
• Splash of pomegranate molasses
• Juice of ½ lemon
• Sea salt
• Freshly ground black pepper

Preparation

Step 1

Preheat the oven to 350°F. Scatter the walnuts onto a jelly roll pan and roast for 5-10 minutes until a deep golden brown. Pour the nuts into 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. Leave to stand for 5 minutes or 50 before serving, to allow the flavors to meld.