Salad of olives and nuts

Recipe by Damaris Beems
0.0 from 0 votes
Course: SidesCuisine: Turkish, Arabic




Cooking time


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Oh Damaris this is really nice. When I hear this at the table, I know I’ve got them by their ‘throat’. Then I managed to really surprise them. Impress them even. Then it tastes different than expected or it has its own taste or it almost whips someone off his chair because of its deliciousness. Either way, this is a fantastic recipe. It’s great to serve as a side dish, to accompany some drinks, or at lunch on a cracker. Indeed, very versatile.


  • 250 gram green olives

  • 4 spring onions

  • 0,5 pomegranate

  • 85 gram walnuts or pecan nuts

  • 2 table spoons pomegranate melasses

  • 4 table spoons olive oil

  • 1 table spoon rounded paprika

  • 1 bouquet flat parsley

  • salt and pepper to your taste


  • Roast the nuts briefly in a dry frying pan so that the flavors are released.
    Cut the green olives into small pieces.
    Crush the nuts in a mortar.
    Finely chop the parsley leaves.
    Cut the spring onions into small rings.
  • Mix all ingredients together with the exception of the pomegranate seeds. Season with salt and pepper.
  • Spoon the salad into a nice bowl.
    Cut the pomegranate in half, keeping one side above the salad. Hit the top of the pomegranate with a hard object so that the seeds fall out by themselves.

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