Directions
- 1Slice potatoes thinly and arrange them on a baking sheet.
- 2Drizzle olive oil, salt and pepper over the potato slices.
- 3Bake the potatoes until golden brown and crispy.
- 4In a bowl, combine olive oil, pomegranate syrup and seasoning.
- 5Whisk until well combined.
- 6Finely chop red onion and bell pepper.
- 7Add the chopped vegetables to the bowl with the dressing and mix well.
- 8Finely chop spring onion and parsley.
- 9Chop pickles and walnuts.
- 10Add spring onion, parsley, pickles and walnuts to the bowl.
- 11Mix all ingredients together.
- 12Add the crispy potatoes to the salad and gently mix.
Ingredients
- 2 potato
- 4 tbsp olive oil
- 2 tbsp pomegranate syrup
- 1 tbsp seasoning
- 1 red onion
- 1 bell pepper
- 2 spring onion
- 1 handful parsley
- 6 pickles
- 1 handful walnuts
- 1 pinch salt
- 1 pinch pepper
Equipment
knifebaking sheetbowlwhisk
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