Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Scatter the
Walnuts (95 g)
onto a jelly-roll pan and roast for 5-10 minutes, until deep golden brown.
Step 2
Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin or dust.
Step 3
Combine
Italian Flat-Leaf Parsley (3 g)
,
Serrano Chili (1)
,
Shallots (2)
,
Shelled Unsalted Pistachios (30 g)
,
Green Olives (60 g)
,
Lemon (1/2)
, walnuts,
Pomegranate Seeds (45 g)
,
Extra-Virgin Olive Oil (15 mL)
,
Walnut Oil (15 mL)
,
Sea Salt (to taste)
,
Ground Black Pepper (to taste)
in a large bowl and toss gently.
Step 4
Leave to stand for 5 minutes or so before serving to allow flavors to meld. Taste and adjust seasoning as necessary — add more lemon, olive oil, pepper, salt.
