Turkish tomato salad otherwise known as Gavurdagi Salatasi transforms sweet tomatoes into something magical. Sumac, used all throughout the Middle East and North Africa, has a tangy lemon flavour which accompanies the pomegranate molasses perfectly. Aleppo pepper flakes can be found in Asian food shops, otherwise chilli pepper flakes are a suitable substitute. Chopped walnuts give an unexpected bite to this vegan and gluten-free salad. Serves 4.
100g walnuts – chopped
1 small red onion – chopped finely
2 tbsp of olive oil
1 tbsp of pomegranate molasses
1 tsp of Aleppo red pepper flakes or chilli pepper flakes
1 tsp of salt
2 tsps of sumac
500g of tomatoes
1 green pepper – sliced thinly
2 tbsp of fresh parsley – chopped finely
Salt and ground black pepper to taste
Heat the oven to 180c and spread the walnuts on a dry baking tray and toast for 5-10 minutes. Set aside to cool when done. In a large bowl, add the chopped onion followed by the sumac, pepper flakes, salt, pomegranate molasses and olive oil allow to sit for 15 minutes. Add the tomatoes, green pepper, parsley and walnuts to the onions. Add the onion mixture and stir well. Season with salt and freshly ground black pepper to taste.