Served as a side salad, this is salty olive dish compliments the richness of many Turkish mains like patlican dolmasi (stuffed eggplant) and manti (lamb dumplings with yoghurt and sumac).






Skill level

Average: 3.8 (5 votes)


  • 200 g mixed green olives 
  • ½ cup roughly chopped flat-leaf parsley 
  • 2 spring onions, thinly sliced 
  • 1 Lebanese cucumber, halved, seeds removed, cut into 1 cm pieces 
  • 2 tomatoes, seeds removed, cut into 1 cm pieces 
  • 2 tbsp pomegranate molasses (see Note) or lemon juice 
  • 2 tbsp extra virgin olive oil 
  • 35 g (⅓ cup) walnuts, roasted, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Slice cheeks from the olives, discarding the stones, and place in a bowl with parsley, onions, cucumber and tomatoes.

To make dressing, whisk together pomegranate molasses and oil in a bowl.

Drizzle salad with dressing, season with salt and pepper, and toss gently to combine. Scatter over walnuts to serve. Serve with stuffed eggplant (patlican dolmasi).


• Pomegranate molasses is available from delis and Middle Eastern food shops.



Photography by Anson Smart.

As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.