Sig's Scallion and Olive Salad

Name: Sig's Scallion and Olive Salad
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 250 to 300 grams best green olives in oil ( I used Queen Olives); 4 medium scallions ( spring onions); 1 cup either pecan or walnuts; 1/4 bunch of coriander; 3/4 bunch flat leaf parsley; 4 garlic cloves, the fresher the better; 1 good handful of pomegranate seed; 2 1/2 tsp of pomegranate juice; 3 to 4 teaspoon of best olive oil ( you can use the oil from the olives in oil); 1 1/4 tsp of paprika; 1 pinch of freshly cracked ground pepper; 1 pinch of salt or salt substitute to season to taste

Sigrun @sigrun

German, living in England

I have eaten a very similar recipe when on holiday. This comes close to what I ate.

Sigrun @sigrun

German, living in England

I have eaten a very similar recipe when on holiday. This comes close to what I ate.

Saved

Ingredients

25 mins

4 servings

250to 300 grams best green olives in oil ( I used Queen Olives)
4 mediumscallions ( spring onions)
1 cupeither pecan or walnuts
1/4 bunchof coriander
3/4 bunchflat leaf parsley
4garlic cloves, the fresher the better
1good handful of pomegranate seed
2 1/2 tspof pomegranate juice
3to 4 teaspoon of best olive oil ( you can use the oil from the olives in oil)
1 1/4 tspof paprika
1 pinchof freshly cracked ground pepper
1 pinchof salt or salt substitute to season to taste

Saved

Steps

25 mins

1

This dish takes about 25 minutes to prepare. I chill it for 1 to 2 hours
2

Make sure you use best pitted green olives, cut or pull them apart, put into a bowl. If I can't get pitted olives I have a large pebble (sterilised for kitchen purpose) I use to squash them , it makes it easy to remove the stone. I have seen it done this way abroad.
3

Roughly chop the nuts , I either use pecan or walnuts but you can use a different variety.
4

Chop the scallions and the garlic
5

Chop the coriander and the parsley
6

Empty a pomegranate of its seeds, ensure that there is none of the membrane amingst the seeds, discard the housing. Use a good handful. Set rest aside for garnish.
7

Put all ingredients except the juice and oil, into the bowl with the olives and mix well.
8

Add the juice stir well, then add the oil, stir again and chill the salad in refrigerator.
9

Serve the remaining pomegranate for people to scatter over the salad if they wish so.