I made this simple, yet delicious and refreshing salad to go with the roasted leg of lamb. We eat pomegranates regularly and this salad is a great way to use it. The salad has only a few ingredients and every bite has the perfect balance of sweet, salty, crunchy and tangy.
Pomegranate molasses is available in most Middle Eastern stores or it can be made at home by reducing fresh pomegranate juice until it becomes thick and syrupy.
I adapted the recipe from Ayla Algar’s Classical Turkish Cooking, an excellent Turkish cookbook, I highly recommend it if you are looking for a Mediterranean cookbook.
- 1 cup green olives, chopped
- 1 ½ cup pomegranate seeds
- 1 cup chopped walnuts
- 1 cup scallions, finely chopped
- Coarse salt
- Pomegranate molasses
- Extra-virgin olive oil
Toast the walnuts in a skillet over medium heat, until lightly golden, let cool, coarsely chop.
Mix the green olives, pomegranate seeds and scallions in a bowl; add the walnuts, pomegranate molasses and olive oil, season with salt, refrigerate until ready to serve.