Did someone say a two-step Turkish inspired meal? This recipe is a great restorative choice, especially after the holidays.
INGREDIENTS
- 3/4 cup walnuts
- 1/2 cup pitted green olives, coarsely chopped
- 1/4 cup unsalted shelled pistachios, coarsely chopped
- 1/2 to 1 cup pomegranate seeds
- 2 small shallots, peeled and finely diced
- 1 red Serrano chile, seeded and finely diced
- 1 tablespoon shredded flat-leaf parsley
- 1 tablespoon extra virgin olive oil
- 1 tablespoon walnut oil (optional — use extra virgin olive oil if you don’t have walnut)
- splash of pomegranate molasses (optional)(can substitute with a mixture of honey and lemon or brown sugar and cranberry juice)
- juice of ½ lemon
- sea salt
- freshly ground black pepper
DIRECTIONS
1. Preheat oven to 350⁰F. Scatter the walnuts onto a jelly-roll pan and roast for 5-10 minutes, until 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 or dust.
2. Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary — add more lemon, olive oil, pepper, salt (just be careful because the olives are salty), etc.
RECIPE AND IMAGE CREDIT: Alexandra’s Kitchen (adapted from Turquoise: A Chef’s Travels in Turkey by Greg & Lucy Malouf)