This salad originates from the Gaziantep region in south-central Turkey. Fresh and tangy it make a great lunch or part of evening mezze.
|600g||plum tomatoes, cores removed, chopped|
|2||green bell pepper|
|1||brown onion, diced|
|1/2||cucumber, core removed, chopped into chunks|
|100g||walnuts, roughly chopped|
|2||garlic cloves, crushed|
|parsley, chopped fine, handful|
|1/4||pomegranate, seeds only|
|4 tbsps||olive oil|
|1 tbsp||pomegranate molasses|
|salt, to taste|
1. On a pan, over a medium heat, toast the walnuts for 2 minutes or until a light browning appears, then remove from heat and set to one side to cool.
2. Take a small cup or vessel and mix together the olive oil and pomegranate molasses, then set one side.
3. Next, combine the tomatoes, pepper, onion, parsley, garlic, and walnuts in a large mixing bowl.
4. Sprinkle the sumac evenly over ingredients, mix, then add the olive oil and molasses mixing again until the dish is evenly coated.
5. Add lemon juice and salt to taste, then serve.
Friarielli peppers are the long pale green peppers sometimes seen in kebab houses; they are sweet not spicy, if these are unavailable, a normal green pepper will do.
Feta makes a welcome addition to this dish, crumble it through the salad!