This is an interesting and adventurous dish, which can be enjoyed as a main or side salad. Preparation here is very important because there is no cooking involved.
- 250 g green olives
- 2 ruby grapefruits, peeled, segmented
- ¼ cup flat-leaf parsley leaves
- 100 g snow pea sprouts, trimmed (or watercress)
- ½ cup roasted hazelnuts, roughly chopped
- 1 avocado, chopped
- ½ cup pomegranate seeds
- 2 tbsp olive oil
- ½ lemon, juiced
- freshly ground black pepper, to taste
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Standing time 15 minutes
Place the olives between layers of absorbent paper and hit each olive with a mallet or rolling pin to release the stones.
Place the olives, grapefruit, parsley, snow pea sprouts, hazelnuts and avocado onto a serving plate.
Mix together the pomegranate seeds, oil, lemon juice and pepper and pour over the salad.
Allow to stand for 10–15 minutes prior to serving for the flavours to mix and enhance.
Photography by Alan Benson. Styling by Michelle Noerianto.