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Green olive, walnut & apricot salad
INGREDIENTS
- 80g green olives, pitted and finely chopped
- 35g walnuts, roasted and finely chopped
- 40g pistachio nuts, roasted and chopped
- 130g red peppers, roasted, skinned and chopped
- 60g flat leaf parsley, finely chopped
- 50g red onions, finely chopped
- ½ small red chilli, seeded and finely chopped
- 30ml olive oil
- 30ml pomegranate concentrate
- 80g crumbly reduced fat feta cheese
- 15ml lemon juice
- Pinch ground cumin
- 100g dried apricots, finely chopped
METHOD
To save some time you can chop the ingredients in a food processor but every ingredient on its own.
Pulse the ingredients – a little at a time otherwise it easily turns into a puree.
Mix everything together and let it stand for at least one hour before serving. It is better to use the next day.
Serve with yoghurt and tandoori turkey or cauliflower.
Serves: 6, Preparation time: 30min, Cooking time: 25min
INGREDIENTS READY TO GO
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