- serves 2 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 1 avocado
- 50 g Lebanese cucumber
- 50 g mixed cherry tomatoes
- 50 g pitted green olives
- 1 bunch round mint
- 1 bunch coriander
- 1 bunch parsley
- 1 bunch dill
- 40 g pistachios, roasted
- 40 g walnuts, roasted
- 10 g sumac
- 10 g pomegranate seeds
- 2 tsp (10 ml) pomegranate molasses
For the dressing
- 35 ml lemon juice
- 100 ml extra virgin olive oil
- 1 g salt
Instructions
- To make the dressing, combine the ingredients in a tall jug, then use a stick mixer to blend together until emulsified. Set aside.
- Dice the avocado and cucumber. Halve the cherry tomatoes and olives. Finely chop the mint, coriander, parsley and dill. In a large bowl, combine the avocado, cucumber, tomatoes, olives, herbs and roasted nuts. Drizzle over the prepared dressing and toss lightly to combine. Transfer the dressed salad to a large serving platter and sprinkle with the sumac and pomegranate seeds. Drizzle with the pomegranate molasses and serve.
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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.
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