Ingredients
3 cups olive (black and green), pitted, halved
2 spring onions, chopped
½ cup parsley, chopped
1 cup walnut, shelled, toasted, quartered
4 tablespoons olive oil
¼ teaspoon paprika
2 tablespoons pomegranate syrup
1 teaspoon sumac
½ cup pomegranate seeds
Salt and pepper
2 spring onions, chopped
½ cup parsley, chopped
1 cup walnut, shelled, toasted, quartered
4 tablespoons olive oil
¼ teaspoon paprika
2 tablespoons pomegranate syrup
1 teaspoon sumac
½ cup pomegranate seeds
Salt and pepper
Method
- Mix olives with onions in a bowl.
- Add chopped parsley and walnuts.
- Drizzle with olive oil and pomegranate syrup.
- Stir in pomegranate seeds (leave some for garnish).
- Season salad with sumac, salt and pepper, and garnish with remaining pomegranate.
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