Green olive and dried apricot salad
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 6 |
Ingredients
- 1/4 cup dried apricots, finely chopped
- pinch ground cumin
- 15 ml lemon, juiced
- 80 g crumbly reduced fat feta cheese
- 3 tbsp pomegranate concentrate
- 4 tbsp olive oil
- 1/2 small red chilli, seeded and finely chopped
- 1/2 red onion, finely chopped
- 2 tbsp flat leaf parsley, finely chopped
- 130 g red pepper, roasted, skinned and chopped
- 40 g pistachio nuts, roasted and chopped
- 35 g walnuts, roasted and finely chopped
- 80 g green olives, pitted and finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To save some time you can chop the ingredients in a food processor but every ingredient on its own. Pulse it – a little at a time otherwise it easily turns into a puree.
- Mix everything together and let it stand for at least one hour before serving. It is almost better the next day.
- Serve with yoghurt and tandoori turkey.
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