Categories: Dips, cheese balls, spreads

Ingredients

• 1 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped mint
• 1/2 cup Kalamata or green olives, chopped
• 1/2 cup finely chopped fennel
• 1/4 cup pomegranate seeds
• 1/4 cup chopped walnuts, toasted
• 2 scallions, minced
• 1 Tbsp. extra-virgin olive oil
• Freshly squeezed lemon juice
• 1/2 tsp. freshly ground black pepper
• Sea salt

Directions

1. Put parsley, mint, olives, fennel, pomegranate seeds, walnuts, scallions, olive oil, 2 tsp. of lemon juice, black pepper and 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 salmon (see recipe Roasted Ginger Salmon)..

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