Sig's Scallion and Olive Salad Recipe

Name: Sig's Scallion and Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 to 300 grams best green olives in oil ( I used Queen Olives); 4 medium scallions ( spring onions); 1 cup either pecan or walnuts; 1/4 bunch of coriander; 3/4 bunch flat leaf parsley; 4 garlic cloves, the fresher the better; 1 good handful of pomegranate seed; 2 1/2 tsp of pomegranate juice; 3 to 4 teaspoon of best olive oil ( you can use the oil from the olives in oil); 1 1/4 tsp of paprika; 1 pinch of freshly cracked ground pepper; 1 pinch of salt or salt substitute to season to taste

Servings: persons

250 to 300 grams best green olives in oil ( I used Queen Olives)
4 medium scallions ( spring onions)
1 cup either pecan or walnuts
1/4 bunch of coriander
3/4 bunch flat leaf parsley
4 garlic cloves, the fresher the better
1 good handful of pomegranate seed
2 1/2 tsp of pomegranate juice
3 to 4 teaspoon of best olive oil ( you can use the oil from the olives in oil)
1 1/4 tsp of paprika
1 pinch of freshly cracked ground pepper
1 pinch of salt or salt substitute to season to taste

1
This dish takes about 25 minutes to prepare.
2
I chill it for 1 to 2 hours
3
Make sure you use best pitted green olives, cut or pull them apart, put into a bowl.
4
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.
5
I have seen it done this way abroad.
6
Roughly chop the nuts , I either use pecan or walnuts but you can use a different variety.
7
Chop the scallions and the garlic
8
Chop the coriander and the parsley
9
Empty a pomegranate of its seeds, ensure that there is none of the membrane amingst the seeds, discard the housing.
10
Use a good handful.
11
Set rest aside for garnish.
12
Put all ingredients except the juice and oil, into the bowl with the olives and mix well.
13
Add the juice stir well, then add the oil, stir again and chill the salad in refrigerator.
14
Serve the remaining pomegranate for people to scatter over the salad if they wish so.

56272

kcal

Calories

6344

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 to 300 grams best green olives in oil ( I used Queen Olives), 4 medium scallions ( spring onions), 1 cup either pecan or walnuts, 1/4 bunch of coriander, and more.

Yes, Sig's Scallion and Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sig's Scallion and Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions