Clementine, Black Douce Olive and Fresh Walnut Salad with Rose Harissa
Prep 15 minutesCooking 04 people
This salad is a colourful and fresh addition for the dark wintry months, it’s quick and easy with complex and well-rounded flavours.
- Peel the clementines and split in half removing any white pith from the centre. Cut across the segments into thick pieces and place in a bowl.
- Remove the stones from the olives and then roughly chop and add to the bowl.
- Mix the harissa with the oil and lemon juice and stir to combine. Add to the bowl and stir the mix together. Season with sea salt.
- Arrange on a plate or shallow bowl and scatter the walnut pieces on top. Tear the mint and parsley leaves over the dish and serve.