Packed with vibrant vegetables, this Turkish salad is the perfect summer side. A tangy dressing, made with tart sumac and fresh lemon juice, lifts the flavour of nutty bulgur wheat and ruby red pomegranate seeds add a burst of freshness to every mouthful. See method
- Serves 6
- 20 mins to prepare and 15 mins to cook
- 350 calories / serving
- Healthy
- Vegan
- Vegetarian
Ingredients
- 225g (7 1/2oz) bulgur wheat
- 300g (10oz) tomatoes, seeded, quartered and sliced
- 1 red onion, finely chopped
- 100g (3 1/2oz) chopped walnuts
- 1 cucumber, seeded and diced
- 100g radishes, finely sliced
- 1 x 80g tub fresh pomegranate seeds
- 1 x 31g pack fresh flat-leaf parsley, chopped
For the dressing
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 lemon, juiced
- 1 tbsp sumac
If you don't have red onions, try using white, brown or spring onions
Each serving contains
Energy
1460kj
350kcal 18%Fat
20g29%Saturates
3g13%Sugars
6g7%Salt
0.3g5%
of the reference intake
Carbohydrate 35.5gProtein 7.9g Fibre 5.1g
Method
- Cook the bulgur wheat in a pan of boiling water following the packet instructions. Drain and refresh under cold water.
- To make the dressing, combine all the ingredients in a jug. Set aside, until needed.
- In a serving bowl, combine the tomatoes, onion, walnuts, cucumber, radishes, pomegranate seeds and parsley. Stir through the bulgur wheat with a little seasoning. Pour over the dressing and toss to combine.
Tip: Add a splash of colour and flavour to your plate by grilling lemon halves, flat-side down, until charred.
See more Turkish recipes
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