Ingredients
- 1 cup walnuts, lighted toasted
- 1 bunch radishes, thinly sliced (use a mandolin)
- Halved cherry tomatoes
- 1 large English cucumber, thinly sliced
- 4 scallions, thinly sliced
- 1 cup chopped parsley
- 1 cup chopped cilantro
- ½ cup chopped mint
- ½ cup chopped dill
- 1/4 cup chopped tarragon or chives
- 1/2– 1 cup crumbled feta (optional)
- ¼ cup olive oil
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice, more to taste
- ½ teaspoon allspice
- Salt and pepper to taste
Preparation:
- Toast walnuts on a sheet pan, in a 180°C oven for 12-15 minutes, until lightly toasted. Cool.
- Place cooled walnuts along with remaining ingredients in a large bowl and toss well.
- Taste, adjust salt and lemon. If it tastes bland, add a little more salt. It should have a refreshing lemony kick.
