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.

Tim Armitage

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