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2 cups fresh walnut pieces 1 large spring onion, finely chopped 2 tomatoes, cored and finely diced (discard seeds if tomatoes are very juicy) 1 small-to-medium cucumber, very finely diced 1 green pepper, very finely diced ½ cup coarsely chopped parsley leaves ½ cup coarsely chopped mint leaves 2 tbsp boutique extra virgin olive oil 3 tbsp pomegranate molasses or balsamic glaze salt and ground black pepper, to taste
© Annabel Langbein Media
Mix all ingredients together in a bowl. Serve within 3-4 hours.
Walnuts, like other nuts, keep fresh for months in their shells, but become rancid quickly once shelled. Store shelled nuts in the fridge or freezer and smell-check for freshness before use.
This recipe is from my book The Free Range Cook: Through the Seasons
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