Prep 15 mins

-

Serves 4

Difficulty 2

Turkish mountain salad

Turkish mountain salad

Prep 15 mins

-

Serves 4

Difficulty 2

“This recipe is the most asked for recipe at Stanbuli,” says Ibrahim Kasif. “It is super textural and delicious. It is fresh and piquant, and super easy. Everything is measured in equal amounts, and all cut the same size, so you can scale the recipe up or down. This salad is great served as part of a meze, or as a side salad."

60g green pitted olives, halved

60g walnuts, broken by hand

60g pistachios

60g tomatoes, diced

60g eschalot, diced

1 bunch coriander, washed and coarsely chopped

1 bunch mint washed and coarsely chopped

Juice of 1 lemon, or to taste

Extra-virgin olive oil, for drizzling

Pomegranate molasses, for drizzling

A large pinch each sumac, Turkish dried chilli and ground cumin

1. Combine olives, nuts, tomatoes, eschalot, and herbs in a bowl. Season with sea salt flakes and toss to combine. Add lemon juice and olive oil to taste and toss again.


2. Spoon salad on a plate, drizzle with pomegranate molasses to taste (be careful, as it’s quite strong - just start with a few teaspoons), then scatter pomegranates on top and serve.

INGREDIENTS

METHOD

Recipe by Ibrahim Kasif and image by Eatable.