MIXED TENDER LEAF SALAD WITH POMEGRANATE AND WALNUTS

Prep time 20 mins Cooking time 4 mins Serves 4

4 tbsp olive oil

60g walnuts, coarsely chopped 100g mixed tender leaves

½ cup (firmly packed) coriander

Arils of ½ a pomegranate

1 golden shallot, thinly sliced POMEGRANATE AND TAHINI DRESSING 50ml mild-flavoured extra-virgin olive oil 2 tbsp lemon juice

1 tbsp pomegranate molasses

1 tsp tahini

Heat oil in a small saucepan over mediumhigh heat, add walnuts and stir occasionally until golden (2-4 minutes). Drain and cool, reserving the oil, then finely chop walnuts and set aside. For pomegranate dressing, combine ingredients in a blender with reserved walnut oil and process until smooth, then season to taste and set aside. Combine remaining ingredients in a bowl, add dressing and walnuts, toss to combine and serve.