This crunchy, tangy and vibrant salad is closely related to the classic Turkish”spoon salad”. Everything is cut into very small pieces so that one spoonful of salad excites the palate with all the different ingredients.
Sumac and Pomegrante molasses (also known as pomegrante paste) can be bought at a Meditarianian grocery store and some Supermarkets.
- 1/2 cup walnuts
- 1 pomegrante, cut in half
- 1/2 cup flat leaf parsley leaves, roughly chopped
- 2 tomatoes, cut into 1/4 “cubes
- 1 Lebanese cucumber, seeded and curt into 1/4″ cubes
- 1/2 red pepper, seeded and cut into 1/2” cube
- 1/2 red onion. cut into 1/4” cube
- 1 tsp sumac
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp pomegrante molasses
- salt to taste
- Preheat oven to 400 degree. Place the walnuts on a baking tray and toast in the oven for 5-7 minutes. Remove from the oven and allow to cool, then roughly chop.
- Hold pomegrante half over a large bowl and using a wooden spoon, tap the pomegrante hard to release the arils (seeds). Repeat with the other half.
- Add the walnuts, parsley, tomatoes, cucumber, capsicum, onion and sumac to the bowl.
- Stir in the olive oil, lemon juice and pomegranate molasses, and toss to combine. Season with salt, to taste, and serve immediately.