1704. Olive Salad

From the finest Lebanese restaurants, to the corner Turkish kebab shop, versions of this olive salad are aplenty. The secret lies in red capsicum paste and pomegranate molasses. Combined, you have an instant flavor bomb. 

The rest of the ingredients are just as wholesome as the base: sliced green olives, fresh chopped capsicum, walnuts, and pomegranate.

Ingredients:

2 Tbsp red capsicum paste

2 Tbsp pomegranate molasses

1/2 lemon juice

1 garlic clove, grated

3 Tbsp olive oil

2 cups sliced green olives

1 large yellow capsicum, diced

1 cup walnut, rough chop

1 cup pomegranate seeds

Method:

In a salad bowl, combine the paste, molasses, garlic, lemon juice, and olive oil.

Stir in the olives, capsicum, walnut, and half of the pomegranate seeds.

Can be served immediately, but better after overnight refrigeration allowing the flavors to develop.

صحة و عافية