Clementine, Black Douce Olive and Fresh Walnut Salad with Rose Harissa

Step  0: Peel the clementines and split in half removing any white pith from the centre. Cut across the segments into thick pieces and place in a bowl.
Step  1: Remove the stones from the olives and then roughly chop and add to the bowl.
Step  2: Mix the harissa with the oil and lemon juice and stir to combine. Add to the bowl and stir the mix together. Season with sea salt.
Step  3: Arrange on a plate or shallow bowl and scatter the walnut pieces on top. Tear the mint and parsley leaves over the dish and serve.

Prep: 15 minutes
Cook: 0 minutes

Easy

Serves 4 people

This salad is a colourful and fresh addition for the dark wintry months, it’s quick and easy with complex and well-rounded  flavours.

Ingredients

Method

Step 0: Peel the clementines and split in half removing any white pith from the centre. Cut across the segments into thick pieces and place in a bowl.
Step 1: Remove the stones from the olives and then roughly chop and add to the bowl.
Step 2: Mix the harissa with the oil and lemon juice and stir to combine. Add to the bowl and stir the mix together. Season with sea salt.
Step 3: Arrange on a plate or shallow bowl and scatter the walnut pieces on top. Tear the mint and parsley leaves over the dish and serve.

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