Sig's Scallion and Olive Salad

• 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.

best green olives, scallions, either pecan, coriander, flat leaf parsley, garlic, handful of pomegranate, pomegranate juice, olive oil, paprika, pepper, salt

Taken from cookpad.com/us/recipes/353302-sigs-scallion-and-olive-salad (may not work)