Directions
- 1Preheat oven and slice potatoes thinly.
- 2Place sliced potatoes on baking tray, add olive oil, salt and pepper. Mix well.
- 3Bake the potatoes until golden brown.
- 4Prepare the dressing by mixing olive oil, pomegranate syrup and seasoning in a bowl.
- 5Finely chop red onion and bell pepper.
- 6Mix the chopped vegetables with the dressing.
- 7Finely chop spring onion and parsley.
- 8Chop pickles and walnuts.
- 9Add chopped spring onion, parsley, pickles and walnuts to the salad.
- 10Add baked potatoes to the salad and mix everything together gently.
Ingredients
- 1 potato
- 2 tablespoons olive oil
- 1 tablespoon pomegranate syrup
- 1 tablespoon seasoning
- 1 red onion
- 1 bell pepper
- 1 spring onion
- 1 handful parsley
- 10 pickles
- 50 grams walnuts
Equipment
baking trayknifebowl
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