(Serves )
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15 mins
Serves 4 (2 - 8)
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Rinse and drain the olives.
Cut the olives into quarters down the length of the olive.
Finely slice the spring onions.
Chop the parsley.
Lightly toast the walnuts in a frying pan. Roughly chop them when they have cooled down a bit.
Put the olives, parsley, spring onions and walnuts into a bowl and mix together.
Drizzle over the olive oil and pomegranate molasses. Sprinkle over the salt and paprika flakes.
Add some pomegranate seeds if available and leave to rest for 20 minutes before serving.