Turkish Chopped Salad
Serves 2 as a main
2 medium tomatoes, quartered and roughly chopped
1 red or yellow pepper, roughly chopped
1 red onion, halved and thinly sliced
1 400g tin cooked chickpeas, drained and washed
1 bulb fennel, diced
1 bunch of flat leaf parsley, roughly chopped
2 tablespoon extra virgin olive oil
Juice of 1 lemon
sea salt and freshly ground black pepper
10 ml/2 teaspoon ground sumac
½ teaspoon smoked paprika
2 tablespoons sunflower seeds
2 teaspoons coriander seeds, toasted and crushed
3 tablespoons greek yoghurt
1 tablespoon tahini
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Turkish Chopped Salad
Method
Step 1
Heat a frying pan over a medium flame
Add the sunflower seeds. Cook them for 4 minutes, tossing them in the pan regularly. As they start to turn golden, add the coriander seeds. Cook for a further 30 seconds and then remove from the heat.
Add the toasted seeds, 1/2 teaspoon salt, pepper, sumac and paprika to a pestle and mortar, or a small blender. Grind or blend until you have a chunky spiced mixture
Step 2
Whisk the olive oil, lemon and 1/2 teaspoon sea salt at the bottom of a large bowl.
Add the chopped peppers, tomato, onion, chickpeas, fennel and parsley to the bowl.
Toss to combine
Taste to check seasoning
Step 3
Marble the yoghurt and tahini in a small bowl
Dollop a little on top of the salad
Sprinkle over the spiced seed mixture and serve
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