Walnut, Olive and Pomegranate Medley

There’s something so satisfying about a dish that looks vibrant, tastes incredible and, most satisfyingly, takes almost no effort to bring together. This colourful medley gives a gentle Persian nod with its mix of tangy pomegranate, rich walnuts and good olive oil, and it’s the kind of thing you’ll want to keep in the fridge all summer. It’s perfect as a platter starter with crusty sourdough and marinated feta, and ideal to whip out when friends drop by. It definitely beats opening yet another bag of crisps. Personally, I love it with a chilled, crisp Pinot Gris on the side… because balance, right? Nourishing ingredients, shared with good company, always taste even better. Yum.

Nutrition Bite: Walnuts

Walnuts are the hero ingredient here. They’re rich in omega-3 fats, antioxidants and fibre, a trio that supports heart health, boosts brain function and keeps digestion running smoothly. Their mix of vitamins and minerals also helps calm inflammation in the body, making walnuts one of the simplest, most nourishing everyday additions to your plate.

Ingredients:

• 1 ½ cups whole green olives
• 1 cup whole walnuts, lightly toasted
• 2 tbsp extra virgin olive oil
• 1 tbsp pomegranate molasses
• 1 small garlic clove, finely grated
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tsp honey or maple syrup
• 2 tbsp finely chopped fresh herbs (mint and parsley)
• Small pinch of chilli flakes (optional)
• Sea salt and cracked pepper, to taste
• Pomegranate arils, to serve

Method:

1. Add the whole olives and toasted walnuts to a medium bowl.
2. In a separate small bowl, whisk together the olive oil, pomegranate molasses, grated garlic, lemon zest, lemon juice and honey until smooth.
3. Pour the dressing over the olives and walnuts and toss gently until coated.
4. Fold through the chopped herbs and chilli flakes, then season with salt and pepper.
5. Let the mixture sit for 20 minutes so the flavours can settle and the walnuts absorb some of the dressing.

Download and print the recipe here