Green olive, walnut and pomegranate salad

This little salad, a thrilling mix of flavours, textures and colours that is almost too glorious to look at, is a speciality of Gaziantep, a Turkish city on the border with Syria, famous for its gastronomy. If you don’t have pomegranate seeds, never mind.

Serves 4

INGREDIENTS

100g good-quality pitted green olives in brine, drained 50g walnuts

3 spring onions, chopped Bunch (25g) of flat-leaf parsley, leaves chopped 2 tbsp extra virgin olive oil 1 tbsp lemon juice

2 tbsp pomegranate molasses

Salt, to taste

Chilli flakes, to taste

3 tbsp pomegranate seeds

METHOD:

● Coarsely chop the olives and walnuts, place in a serving dish and mix with the spring onions and parsley.

● In a small bowl, mix the olive oil, lemon juice and pomegranate molasses with a little salt and chilli flakes to taste.

● Pour over the olives and walnuts and sprinkle with pomegranate seeds.