The Levant meets German farmland.
The parsley salad with pomegranate dressing and nut crunch is well known in the Middle Eastern region of the Levant. I had a huge bunch of flat leave parsley from the Turkish supermarket in my fridge.
I discovered a Turkish supermarket in a nearby town. I went over there to go to the garden center to buy more tomato plants. On the way there, due to road construction I had to drive a different way. New shops to check out.
They sell parsley only in huge bundles.
Some asparagus stalks needed a purpose too. Why not combine both of them.
Recipe for 2:
150 g flat leave parsley
400 g white peeled and steamed asparagus
1 green onion
50 g chopped walnuts
Dressing:
3 tbsp olive oil
1/2 lemon juiced
2 tbsp pomegranat syrup
1 tsp agave syrup
Lemon salt, pepper
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