How am I to fill the days?
In this place are all the next steps, but nothing to stand on.
This puddle of class wrinkles my fingers, my toes, my face.
Opportunity calls in the other place I know. But commitment is here.
Green Olive, Walnut and Pomegranate Salad
*from Turquoise by Greg and Lucy Malouf
3/4 cup walnuts
1/2 cup pitted green olives, washed and coarsely chopped
1/4 cup unsalted shelled pistachios, coarsely chopped
1/2 cup pomegranate seeds
2 small shallots, peeled and finely diced
1 red serrano chili, seeded and finely diced
1 tbsp shredded flat-leaf parsley
1 tbsp olive oil
1 tbsp walnut oil
splash of pomegranate molasses
juice of 1/2 lemon
freshly ground black pepper
Preheat the oven to 350F. Scatter the walnuts onto a jelly-roll pan and roast for 5-10 minutes until a deep golden brown. Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin and dust.
Combine all ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving, to allow the flavours to meld.