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    Pomegranate and Crunchy Walnut Salad

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    Pomegranate and Crunchy Walnut Salad

    This refreshing salad is a perfect accompaniment to barbecued meat – and equally good on its own. Caramelised walnuts give it plenty of crunch and an appealing sweet and sour flavour when coupled with the pomegranate.

    • Preparation time: 10 minutes
    • Cooking time: 1 minutes to 2 minutes
    • Total time: 11 minutes to 12 minutes 15 minutes

    Serves: 4 as an accompaniment


    • 50g walnut halves
    • 1 tbsp golden caster sugar
    • 70g pack lamb’s lettuce
    • 2 salad onions, finely shredded
    • 150g pack prepared pomegranate
    • 2 tbsp roughly chopped mint leaves
    • 2 tbsp freshly squeezed orange juice
    • 1½ tbsp extra virgin olive oil


    1. Place the walnuts and sugar in a small, heavy-based saucepan. Place over a high heat for 1-2 minutes until the sugar has melted to form a caramel. Remove from the heat and stir to roughly coat the walnuts in the caramel. Tip out onto a chopping board and leave to cool.
    2. Place the lettuce and salad onions on a large platter. Scatter the pomegranate seeds over the salad.
    3. Mix the mint, orange juice and oil, and season to taste. Pour over the leaves. Using a sharp knife, very roughly chop the cooled walnuts into large pieces. Scatter over the salad and serve immediately.

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