This dish takes about 25 minutes to prepare. I chill it for 1 to 2 hours
Make sure you use best pitted green olives, cut or pull them apart, put into a bowl. If I can't get pitted olives I have a large pebble (sterilised for kitchen purpose) I use to squash them , it makes it easy to remove the stone. I have seen it done this way abroad.
Roughly chop the nuts , I either use pecan or walnuts but you can use a different variety.
Chop the scallions and the garlic
Chop the coriander and the parsley
Empty a pomegranate of its seeds, ensure that there is none of the membrane amingst the seeds, discard the housing. Use a good handful. Set rest aside for garnish.
Put all ingredients except the juice and oil, into the bowl with the olives and mix well.
Add the juice stir well, then add the oil, stir again and chill the salad in refrigerator.
Serve the remaining pomegranate for people to scatter over the salad if they wish so.
