Recipe for Green Olive and Pomegranate Salad

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Yield:

Ingredients:

Amount	Ingredient
	mediterannean
225 gm	green olives stoned and chopped
3 x	spring onions finely chopped
115 gm	walnut pieces
4 stalk	flat leaved parsley finely chopped
	seeds and juice from 1 pomegranate (qv)
3 tbl	olive oil

Instructions:

Instructions: Preheat the oven to 160C/325F/gas 3.
Line a baking tray with foil and spread the walnuts on it.

Bake for 10 minutes.

Take out and let the nuts cool then chop them coarsely in a food processor or bash them with a rolling pin.

In a large bowl combine the chopped nuts with all the other ingredients except the pepper flakes.

Mix gently.

Spread the salad on a small platter and sprinkle the pepper flakes on top.

Serves 4

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