Turkish Delights: Stunning regional recipes from the Bosphorus to the Black Sea by John Gregory-Smith

Author:John Gregory-Smith [Gregory-Smith, John]
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-07-15T23:00:00+00:00

Olive and Herb Salad

Olive and herb salads are often served in the eastern regions of Turkey, as sides to a kebab. The tartness cuts through the richness of the fatty meat and seems to bring out the flavours of the kebab even more. Kebab or no kebab, this olive salad is fabulous. Crunchy, savoury and simple to make – what could be better?

55g walnuts, lightly crushed

250g pitted green olives, roughly sliced

1 red onion, finely chopped

2 handfuls of roughly chopped

flat-leaf parsley leaves

2 handfuls of roughly chopped mint leaves

1 teaspoon Turkish pepper flakes

2 tablespoons olive oil

3 tablespoons pomegranate molasses

sea salt

Serves 4

1. Put all the ingredients into a large mixing bowl and add a small pinch of salt.

2. Toss together and tip onto a serving dish. Serve immediately.

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