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Turkish salad with citrus dressing recipe

59 ratings

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
20g 29%
Saturates
3g 13%
Sugars
6g 7%
Salt
0.3g 5%

of the reference intake
Carbohydrate 35.5g Protein 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