One of the tavern table's lightest, tangy-spicy mezes, this salad combines pomegranate seeds with olive oil, pomegranate molasses and chilli flakes, finished with a scatter of walnuts. It pairs beautifully with seafood.
Halve the pomegranate and separate the seeds in a bowl of water, freeing them from the pith.
Whisk the olive oil, pomegranate molasses, chilli flakes and salt together with a fork.
Toss the pomegranate seeds with the broken walnuts and parsley, drizzle with the dressing and serve immediately.
Working in a bowl of water while separating the pomegranate seeds keeps your hands stain-free and makes the pith easier to remove. Allergens: contains tree nuts (walnut).
Swap the walnuts for shelled pistachios for a greener-looking salad with a milder flavour.
Admin DadaGastro · verified in test kitchenNar tanelerini su dolu bir kapta ayıklama yöntemini ilk kez denedim, tarifte belirtilenden biraz daha hızlı, yaklaşık 6 dakikada bitirdim ve hem daha temiz hem daha pratik oldu; eskiden kuru ayıklarken her yer nar suyu içinde kalıyordu.
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