CHERRY & HERB SALAD

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CHERRY & HERB SALAD
Servings
Ingredients
  • 2 large red chilies
  • 500 g fresh dark pitted cherries
  • 1 cup corinader leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 tbsp. olive oil
  • 1/2 tbsp. pomegranate molasses see note
  • 1 tbsp. fresh lemon juice
  • Sea slat flakes and black pepper to taste
Servings
Ingredients
  • 2 large red chilies
  • 500 g fresh dark pitted cherries
  • 1 cup corinader leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 tbsp. olive oil
  • 1/2 tbsp. pomegranate molasses see note
  • 1 tbsp. fresh lemon juice
  • Sea slat flakes and black pepper to taste
Instructions
  1. Heat oven grill to high.
  2. Place chiles on a baking sheet; grill, turning as needed, until charred and tender, about 4-5 minutes.
  3. Transfer to a bowl and cover with plastic wrap; let sit 5 minutes.
  4. Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl.
  5. Add cherries, coriander, walnuts, oil, molasses, juice, salt, and pepper; toss to combine.
  6. Serve chilled or at room temperature.
Recipe Notes

Note: To make pomegranate molasses reduce 500ml pomegranate juice over a medium high heat until syrupy and set aside to cool. Don’t over reduce as the syrup will thicken on standing


Written by mattsadmin