← All recipes
Levantine · Salad
Marinated Olive Salad with Halloumi and Walnuts
Green olives tossed in a garlicky pomegranate molasses and Aleppo pepper marinade with diced halloumi, sweet pepper, scallion and walnuts. Good as a mezze, on labaneh or folded through pasta.
- YieldServes 4 as part of a spread
- Hands-on20 min
- Total20 min
- Difficulty
Ingredients
Marinade
- 1 clovelarge garlic clove, crushed in a garlic press
- 1 tbsppomegranate molasses
- 1 tbspextra-virgin olive oil
- ½ tspAleppo pepper or paprika
- ¼ tsptomato paste (puree)
- ½ tspcumin seeds, lightly toasted, or 1/4 teaspoon ground cumin
Salad
- 150 gpitted green olives, preferably Castelvetrano or Frescatrano (about 1 cup)
- 1scallion (spring onion), thinly sliced
- 4 tbspyellow or orange bell pepper, finely diced, about 1/4 large pepper
- 70 ghalloumi, Akkawi or Nabulsi cheese, diced (about 1/2 cup)
- 3 tbspwalnuts, lightly toasted and coarsely chopped
- 2 sprigsfresh za'atar, oregano or marjoram, leaves picked and coarsely chopped
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.