In the past it has been difficult to get pomegranates that were as tasty as those in Tamil Nadu and Kerala in India. There, they are so flavoursome, sweet, served by the bowlful for breakfast, lunch and dinner. Here, early in the season, there were only wild pomegranates in the shop. Small, tart, hard, inedible. It was only later, much much later, some became available that approach the deliciousness of the fruit of India.
Are you looking for Pomegranate recipes? You can browse them here. And browse salad recipes here and here. Our favourites are Pomegranate and Banana Salad and Mung Sprouts Sundal. Or be inspired by our Winter recipes here and here.
This is a precious salad – the, time taken to shell the fruit, to roast the walnuts, to shell the pistachios, to chop the nuts. It is precious in its vibrant red and green. It is precious in its wonderful ingredients. And it is so jolly gorgeous.
Green Olive, Walnut, Pistachio and Pomegranate Salad
Source : Turquoise
Prep time: 1 hour
Cooking time: 10 mins
Serves: 4 – 6 people, depending how you use it
0.25 cups walnuts
0.5 cup pitted green olives, washed to remove salt, and coarsely chopped
0.25 cup unsalted shelled pistachios, chopped coarsely
0.5 cup pomegranate seeds
2 small shallots, peeled and finely diced
1 red chilli (or to taste), seeded and finely chopped
2 – 3 Tblspns shredded parsley leaves
1 Tblspn extra virgin olive oil
1 Tblspn walnut oil
splash of pomegranate molasses
juice of 0.5 lemon
freshly ground black pepper
Preheat the oven to 180C. Scatter the walnuts onto a baking tray and roast for 5 – 10 mins until they are a deep golden brown. Tip the nuts into a tea towel and rub well to remove as much skin as possible. Chop them coarsely and then toss them in a sieve to remove remaining skins.
Combine all of the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving to allow the flavours to meld. Gorgeous.