This brilliant salad has everything going for it – it’s crisp, crunchy, juicy and melting all in one mouthful. I discovered the idea in a little hole-in-the-wall restaurant in Fethiye in Southern Turkey, and now I make it whenever I can get my hands on fresh walnuts. Walnuts, like other nuts, keep fresh for months in their shells, but become rancid quickly once shelled. Store shelled nuts in the fridge or freezer and smell-check for freshness before use.
Prep time 15 mins
- 2 cups fresh walnut pieces
- 1 large spring onion, finely chopped
- 2 tomatoes, cored and finely diced (discard seeds if tomatoes are very juicy)
- 1 small-to-medium cucumber, very finely diced
- 1 green pepper, very finely diced
- ½ cup coarsely chopped parsley leaves
- ½ cup coarsely chopped mint leaves
- 2 tbsp boutique extra virgin olive oil
- 3 tbsp pomegranate molasses
- salt and ground black pepper, to taste
- Mix all ingredients together in a bowl. Serve within 3-4 hours.
This recipe is from new TV series Annabel Langbein The Free Range Cook: Through the Seasons. For more great Annabel Langbein recipes see annabel-langbein.com