Pomegranate, olive, and walnut salad comes from Gaziantep in southeastern Turkey, where all the ingredients grow on the hills around the city.
- 2 pomegranates
- 1 cup pitted and coarsely chopped green olives
- bunch of cilantro, chopped
- 2–3 shallots, chopped
- 1 cup coarsely chopped walnuts
- 4 tsp lemon juice
- 3 tbsp olive oil
- 1⁄2 tsp dried red pepper flakes
Directions: cut the top from each pomegranate, insert your thumbs and pull it apart. Take out the seeds, discarding all the beige pith. Put the seeds into a bowl with the olives, cilantro, shallots, and walnuts. Make a piquant dressing with the remaining ingredients and add any juice from the pomegranates. Pour this over the salad, toss, and serve with bread. If you’ve any left over, it’ll preserve for a day or two in the fridge.