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Hatay zeytin salatası

Green olive and walnut salad

Hatay zeytin salatası: cracked green olives with walnuts, pomegranate molasses and herbs

Hatay grows olives on every hillside towards the Syrian border, and its meyhanes and breakfast tables always have a bowl of this salad: green olives tossed with walnuts, spring onion, tomato, parsley, pepper paste and pomegranate molasses. It is salty, sour and sweet at once, and sits happily next to cheese, eggs and flatbread in the morning or as a meze in the evening. Pit and chop the olives yourself; jarred sliced olives are too soft. Rinse very salty olives first, or the salad is overwhelming. Chef's tip: dress it an hour ahead so the olives soak up the molasses, but add the tomatoes and herbs just before serving.
Total time
20 min
Difficulty
easy
Serves
4
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Ingredients

Serves4

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Fresh ingredients (4)

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Method

0/4 done
  1. Step 1: Taste an olive; if very salty, rinse 9 oz green olives and pat dry.

  2. Step 3: Toss the olives, 1 ¾ oz walnuts and 3 spring onions in the dressing and leave for up to an hour.

  3. Step 4: Just before serving, fold in 1 tomato, ⅔ oz flat-leaf parsley and ⅓ oz fresh mint.

Nutrition per serving

Calories
230 kcal
Protein
3 g
Carbs
8 g
Fat
22 g
Fibre
3 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does hatay zeytin salatası take?
About 20 minutes in total.
How many people does it serve?
4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?
Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?
Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of walnuts?
Pecans or chocolate chips, same amount.
What can I use instead of spring onions?
Chives, or a little finely sliced onion.

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