Gavurdag salad
Recipe by Somer Sivrioglu, Efendy and Anason
Serves 4
Bursting with colour, crunch and flavour, gavurdag (spoon salad) is a staple in Turkish cuisine, often served as part of meze.
6 tomatoes, chopped
1 red onion, finely chopped
1 bunch mint, leaves finely chopped
½ bunch flat-leaf parsley, leaves finely chopped
115 g (1 cup) walnuts or macadamias, finely chopped
3 green bullhorn peppers, seeds required and finely chopped
1 green chilli
1 tablespoon sumac
2 tablespoons pomegranate molasses
60ml (¼ cup) olive oil
1 teaspoon apple cider vinegar
1 teaspoon sea salt
150g (½ cup) pomegranate seeds
Combine tomatoes, onion, mint, parsley, walnuts, peppers and chilli in a large bowl.
Mix sumac, molasses, olive oil, vinegar and salt together, pour onto the salad and toss.
Sprinkle the pomegranate seeds on top and serve.
Recipe created with the Smeg 50s style retro blender.
