Turkish salad with citrus dressing recipe

1 rating

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

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
    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

  1. Cook the bulgur wheat in a pan of boiling water following the packet instructions. Drain and refresh under cold water.
  2. To make the dressing, combine all the ingredients in a jug. Set aside, until needed.
  3. 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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