Su Teresi Salatasi Turkish Watercress Salad Recipes

Steps:

• In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.

Steps:

• Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
• Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
• The kisir can sit at room temperature for a few hours, or covered in the fridge - but let it come to room temperature before serving.

Steps:

• Cook lentils over medium heat simmer covered 20-30 minute Do not overcook, drain and rinse with cold water.
• Heat olive oil in a saute pan over medium heat, add onion and cook until translucent, add garlic & cumin, cook another minute.
• Place lentils in a large bowl, add onions, cumin & stir in lemon juice, parsley, salt and pepper.
• Set aside for at least 30 minutes.
• Garnish with tomatoes, olives, cheese or cucumbers.

Steps:

• Make the vegetables: Preheat oven to 450 degrees. Toss all of the ingredients on a rimmed baking sheet, and spread in a single layer. Roast, stirring once, until sweet potato wedges are golden and tender, about 25 minutes. Let cool on baking sheet.
• Make the dressing and salad: Whisk lime juice, oil, and parsley in a large bowl. Season with salt and pepper. Stir in roasted vegetables and turkey. Toss with watercress, radishes, and half of the cheese. Sprinkle remaining cheese on top, and serve immediately.