POMEGRANATE AND WALNUT SALAD
A bit of a hectic week here, agreed to filling in for a science and Math teacher at a local private school, so full days of trying to bring forth all I had learned about plant and animal cells, the periodic table, algebra, the human musculature system and throw in gym and a music class and I was really pushing the extent of my natural abilities (am a big appreciator of music but singing myself oh my no).
But it is the end of the week and a little window of time today allowed me to make a salad (and write a post). This is a salad I haven't made for years- it is a Turkish recipe from a Mediterranean cookbook of ours. A great use for pomegranate when they are in season, a nice side to lamb or a soup.
The recipe is as follows
1 cup walnuts chopped
half cup olive oil ( I used a bit less)
1 1/2 Tablespoons pomegranate syrup (but if you don't have it still would taste good I think)
1/2 chili flakes
1 cup pomegranate seeds
2 cups green olives chopped
1 large red onion chopped
1 cup plat leaf parsley chopped
I toasted the walnuts, then chopped them, added the rest of the ingredients and mixed the olive oil. chili flakes, and pomegranate syrup together with some salt and pepper, and added that last. Handy tip is that you can take out the pomegranate seeds under water and the seeds sink and the white bits float. Makes it so easy (usually the seeds often go flying cross the room).
Hope you all have a good weekend!
Rain or shine I am looking forward to mine.
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