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.
- 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.
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