POMEGRANATE, WALNUT & CORIANDER SALSA
MAKES APPROX 1 CUP / PREPARATION 10 MINUTES
Crunchy, sweet and nutty with pops of flavour, this salsa is a favourite. It also works well with chicken, fish or haloumi. Sometimes I chop it by hand and make it super chunky, other times I may loosen it with extra lemon juice or vinegar, and use it as a dressing for greens.
½ bunch coriander
1 clove garlic
½ cup walnuts, toasted
1 packet pomegranate arils juice of ½ lemon
4 tablespoons extra virgin olive oil
Roughly chop the coriander (I use the stems, too, if they aren’t too coarse), put into a mini food processor with the garlic and blitz to a paste. Add the walnuts and chop to a coarse crumb. Put into a bowl, add the pomegranate arils, lemon juice and olive oil and season with salt to taste.
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