Turkish salad with citrus dressing recipe
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
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
Each serving contains
- Energy
- 1460kJ 350.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 0.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 35.5gProtein 7.9gFibre 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 andparsley. 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
