Name: Mixed tender leaf salad with pomegranate and walnuts
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4
Ingredients: 60 ml olive oil (¼ cup); 60 gm walnuts, coarsely chopped; 100 gm mixed tender leaves; ½ cup (firmly packed) coriander; Seeds from ½ pomegranate; 1 golden shallot, thinly sliced; Pomegranate and tahini dressing; 50 ml mild-flavoured extra-virgin olive oil; 2 tbsp lemon juice; 1 tbsp pomegranate molasses; 1 tsp tahini

Mixed tender leaf salad with pomegranate and walnuts

Australian Gourmet Traveller recipe for mixed tender leaf salad with pomegranate and walnuts.

Serves 4

Prep

20M

Cook

Total

24M

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Ingredients

60 ml olive oil (¼ cup)

60 gm walnuts, coarsely chopped

100 gm mixed tender leaves

½ cup (firmly packed) coriander

Seeds from ½ pomegranate

1 golden shallot, thinly sliced

Pomegranate and tahini dressing

50 ml mild-flavoured extra-virgin olive oil

2 tbsp lemon juice

1 tbsp pomegranate molasses

1 tsp tahini

Method

Main

1.Heat oil in a small saucepan over medium-high heat, add walnuts and stir occasionally until golden (2-4 minutes). Drain and cool, reserving the oil, then finely chop walnuts and set aside.

2.For pomegranate dressing, combine ingredients in a blender with reserved walnut oil and process until smooth, then season to taste and set aside.

3.Combine remaining ingredients in a bowl, add dressing and walnuts, toss to combine and serve.

Recipe / styling by Lisa Featherby

Styling by Lucy Weight