* recipe taken from Angels On Earth magazine. Recipe by Rebecca Katz.
ingredients:
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1/2 cup kalameta or green olives, chopped.
1/2 cup finely chopped fennel
1/4 cup pomegranate seeds
1/4 cup chopped walnuts, toasted
2 minced scallions
1 tablespoon extra-virgin olive oil
freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper
sea salt
Recipe:
Put parsley, mint, olives, fennel, pomegranate seeds, walnuts, scallions, olive oil, 2 teaspoons of lemon juice, black pepper and a pinch of salt in a bowl and stir gently to combine.
Cover and let sit at room temperature for 15 minutes.
Dollop on top of fillets for extra flavor.
ingredients:
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1/2 cup kalameta or green olives, chopped.
1/2 cup finely chopped fennel
1/4 cup pomegranate seeds
1/4 cup chopped walnuts, toasted
2 minced scallions
1 tablespoon extra-virgin olive oil
freshly squeezed lemon juice
1/2 teaspoon freshly ground black pepper
sea salt
Recipe:
Put parsley, mint, olives, fennel, pomegranate seeds, walnuts, scallions, olive oil, 2 teaspoons of lemon juice, black pepper and a pinch of salt in a bowl and stir gently to combine.
Cover and let sit at room temperature for 15 minutes.
Dollop on top of fillets for extra flavor.
