Directions
- 1Peel and thinly slice the potato.
- 2Place the potato slices on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake until crispy.
- 3Prepare the dressing by mixing olive oil, pomegranate syrup, and seasoning in a bowl.
- 4Finely chop the red onion and bell pepper.
- 5Combine the chopped vegetables with the dressing.
- 6Finely chop the spring onion and parsley.
- 7Add the chopped spring onion, parsley, pickles, and walnuts to the vegetable mixture.
- 8Mix everything well.
- 9Add the crispy potato slices to the salad and mix gently.
Ingredients
- 1 potato
- 2 tablespoons olive oil
- 1 tablespoon pomegranate syrup
- 1 teaspoon seasoning
- 1 red onion
- 1 bell pepper
- 1 spring onion
- 1 handful parsley
- 6 pickles
- 1 handful walnuts
Equipment
knifebaking sheetbowl
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