Treasure Chest of Chef Recipes
During my restaurant spotlight on Rüya with chef Colin Clague, one of the many recipes we prepared together was a Turkish Spoon Salad. Fresh, vibrant, and very simple to make, this tomato-based salad is loaded with vegetables, pomegranate seeds, and pistachios. It’s a welcome addition to a rich meal that’s heavy in meat and grills. This salad can also be served as a vegan or vegetarian side dish or main course. If you can, try to spoon it in a pretty bowl, as pictured below, to do justice to the beautiful colors in this dish!
Turkish Spoon Salad – serves 2 to 4
- 125 grams cucumbers, peeled, seeded, and finely diced
- 200 grams fresh tomato, very ripe
- 1⁄2 red onion, peeled, seeded, and finely diced
- 1 teaspoon red chili pepper, seeded, and finely diced
- 1 small green pepper, seeded, and finely diced
- 1 to two teaspoons spicy red pepper paste (substitute Harissa)
- 1 tablespoon flat leaf parsley, julienne
- 2 teaspoons mint, julienne
- 2 tablespoons pomegranate seeds
- 2 tablespoons chopped pistachios
- 2 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 2 tablespoons tomato purée
- 1⁄2 teaspoon dried chopped chili
Prepare all the vegetables, removing any seeds as when necessary.
Cut all the vegetables in half cm dice.
Make a dressing by whisking together the pomegranate molasses, olive oil, tomato puree, and dried chili to make the dressing. Add the vegetables and herbs and mix well. Add the pepper paste (or harissa) and correct the seasoning, let macerate for 15 minutes.
Garnish with pomegranate seeds and pistachio.