Pomegranate & Olive Salad
A light punchy salad of sweet-sharp pomegranates and salty olives inspired by Jane Gündoğan’s feisty novel ‘Pomegranates and Olive’.
Prep
Wait
10m
| Category: | Salads & Light Bites |
| Seasons | Winter Autumn |
| Cuisine Type | Turkish |
Ingredients
Pom & Olive
| 1 Handful Green Olives |
| 4 Green / Spring Onions |
| 1 Bunch Parsley |
| 1/2 Bunch Mint |
| 1 Tablespoon Turkish / Aleppo Pepper Flakes 'Pul Biber' |
| 1 Small Pomegranate |
| 1 Tablespoon Extra Virgin Olive Oil |
| 1 Tablespoon Pomegranate Molasses |
Optional
| 1 Handful Chopped Walnuts |
| 1/2 Cup Cooked Bulgur / Cous Cous |
Pomegranate & Olive Salad Directions
- Slice the majority of the olives into thin rounds.
- Slice the spring onions.
- Chop the mint and parsley, discarding stalks.
- Remove the pomegranate seeds from their skin.
- Place all the prepared ingredients into a salad bowl, add the pepper flakes and pomegranate seeds - mix to distribute.
- When ready to serve drizzle on the olive oil and pomegranate molasses.
Recipe notes
- Green delicatessen olives are perfect for this salad but black will also work too. Simply remove the pits and if very salty soak in water for a few minutes before patting dry and use.
- When selecting pomegranate molasses for salads such as this pomegranate and olive one be sure to look out for a pure product that isn't full of glucose and colourings: More can be discovered here: Pondering Pomegranates: Nar Ekşisi 'Sos'
- This salad works very well with chopped walnuts too should you have some to hand and is wonderful mixed in with any leftover bulgur or grains from recipes such as Aegean Kitchen Style Spinach & Lemon Pilaf.
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