Meliz’s Turkish Restaurant Salad

Affectionally known as Meliz’s Turkish Restaurant Salad (yeah, I made that up, but this is what it basically is), I’ve just made this to go with the BBQd sea bass we’re having for dinner today. Everyone is a little under the weather so I’m hoping that this and some tahini dip and my chunky baked chips will sort everyone out. Recipe for the salata below (sometimes I don’t even mix the dressing ingredients together, and instead just drizzle over everything separately, so it’s totally up to you.

RECIPE

For the salad: 

1/2 small red cabbage, cored and very finely sliced 

1 large, recipe tomato, chopped into small cubes 

1/4 cucumber, a couple of strips shaved with a veg peeler (mainly for aesthetics), then quartered lengthways and thinly sliced 

1 small carrot, coarsley grated

1 small red onion, peeled, halved and finely sliced 

1 small bunch parsley, half finely chopped and the other half roughly chopped 

For the dressing: 

2 tbsp olive oil

2-3 tbsp red wine vinegar (add 2, then taste and see if it needs a little more)

Juice of 1 lemon

1 tbsp pomegranate molasses

1 tsp dried mint

Good pinch of salt 

1 heaped tsp summak

METHOD

Stir all the dressing ingredients together apart from the summak in a small jug and leave to one side. Pile up the red cabbage in a large plate or bowl, and mix in some of the finely chopped parsley with your hands. Then pile the on the carrot, tomatoes, onion and cucumber, and loosely toss everything on top of the pile together with your hands. Pour over the dressing (mainly around the red cabbage) and a little over the top and let it sit in the fridge for an hour before serving. Sprinkle with the summak to serve and the roughly chopped parsley leaves. 

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