Walnut Salad

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.

Annabel Langbein Media

printemailsharepintweetshopping listadd recipe

Prep time:

15 mins

Serves:

8

• 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.

Tips

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.