Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 15 mins Serves 8

2 cups fresh wal­nut pieces 1 large spring onion, finely chopped 2 toma­toes, cored and finely diced (dis­card seeds if toma­toes are very juicy) 1 small-to-medium cu­cum­ber, very finely diced 1 green pep­per, very finely diced ½ cup coarsely chopped pars­ley leaves ½ cup coarsely chopped mint leaves 2 Tbsp bou­tique ex­tra vir­gin olive oil 3 Tbsp pome­gran­ate mo­lasses Salt and ground black pep­per, to taste

Mix all in­gre­di­ents to­gether in a bowl. Serve within 3-4 hours.

Annabel says: This bril­liant salad has ev­ery­thing go­ing for it – it’s crisp, crunchy, juicy and melt­ing all in one mouth­ful. I dis­cov­ered the idea in a lit­tle hole-in-the-wall restau­rant in Fethiye in South­ern Turkey, and now I make it when­ever I can get my hands on fresh wal­nuts.

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