Categories: Dips, cheese balls, spreads
Ingredients
- 1 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped mint
- 1/2 cup Kalamata or green olives, chopped
- 1/2 cup finely chopped fennel
- 1/4 cup pomegranate seeds
- 1/4 cup chopped walnuts, toasted
- 2 scallions, minced
- 1 Tbsp. extra-virgin olive oil
- Freshly squeezed lemon juice
- 1/2 tsp. freshly ground black pepper
- Sea salt
Directions
- Put parsley, mint, olives, fennel, pomegranate seeds, walnuts, scallions, olive oil, 2 tsp. of lemon juice, black pepper and pinch of salt in a bowl and stir gently to combine. Cover and let sit at room temperature for 15 minutes. Dollop on top of salmon (see recipe Roasted Ginger Salmon)..