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Pomegranate, Olive and Walnut with excellent Raisins. A tasty Turkish teatime treat.

This is a Fairtrade adaptation of a recipe by Jill Norman in "Herb and Spice".

Quantities make four portions.

This recipe contains the following types of ingredient: plants and fungi.

Ingredients

2
pomegranates
120 g
Zaytoun FAIRTRADE green olives
120 g
FAIRTRADE walnuts
50 g
FAIRTRADE raisins
1
small sharp salad onion (or a bunch of spring onions)
some
fresh herbs (coriander recommended)
1
FAIRTRADE lemon
30 ml
Zaytoun FAIRTRADE olive oil
2.5 ml
hot spice (chilli or piri piri)
to taste
salt and pepper

Method

Assemble the salad

Prepare and assemble the following ingredients into a medium sized glass mixing / serving bowl:

Open the pomegranates and (patiently) extract the seeds.

Stone the olives and roughly chop into quarters.

Break the walnuts into smallish pieces.

Add the raisins.

Skin the onion and either grate or chop fine.

Pick was and chop the herbs.

Turn the ingredients to mix them up.

Make the dressing:

Juice the lemon and discard peel and pith.

Add the olive oil and hot spice.

Add further salt and pepper according to your taste.

Mix the dressing in a shaker.

Pour the dressing over the salad, turn gently, chill.

Serve

Serve with crusty wholemeal bread.