Ingredients
2 tablespoons paprika paste
3 tablespoons olive oil
2 tablespoons pomegranate molasses
1 teaspoon pul biber (Aleppo pepper)
1 teaspoon dried thyme
½ teaspoon salt (or to taste)
1 medium onion (thinly sliced)
1 bell pepper or red paprika pepper (julienned)
1 cup olives (mixed or your choice, pitted (about 150 grams))
½ cup walnuts (roughly chopped (about 50 grams))
¼ cup fresh parsley (chopped)
1 Seeds of pomegranate for garnish
Directions
Step 1
Prepare the Dressing: In a large mixing bowl, combine the paprika paste, olive oil, pomegranate molasses, pul biber, dried thyme, and salt. Whisk until well blended.
Step 2
Massage the Vegetables: Add the sliced onion and julienned bell pepper (or red paprika pepper) to the bowl with the dressing. Use your hands to gently massage the vegetables, ensuring they are fully coated with the dressing.
Step 3
Combine with Olives and Walnuts: Add the olives (1 cup / 150 grams) and chopped walnuts (1/2 cup / 50 grams) to the bowl. Toss gently to ensure everything is evenly coated with the dressing and spices.
Step 4
Add Fresh Parsley: Stir in the chopped parsley (1/4 cup), mixing well to distribute it throughout the salad.
Step 5
Garnish and Serve: Transfer the salad to a serving dish. Sprinkle the pomegranate seeds over the top for a burst of color and sweetness.
Step 6
Serving Suggestion: This salad can be served immediately or allowed to marinate for an hour in the refrigerator to deepen the flavors. It pairs wonderfully with crusty bread
