Gypsy salad

Gypsy salad

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

A favourite Turkish salad using raw vegetables, which make it wonderfully crunchy. Sometimes gypsy salads are made with grated hard white cheese, but I prefer to use a tangy yoghurt dressing instead. The dried apricots aren’t traditional, but I love their soft, chewy sweetness against the crunch of the vegetables.

Ingredients

Quantity Ingredient
2 vine-ripened tomatoes, skinned and diced
1 lebanese cucumber, peeled, seeded and diced
1 small purple onion, peeled and diced
4 dried apricots, diced
3 baby carrots, diced
1 long yellow pepper, diced
1 garlic clove, crushed
1/2 teaspoon sea salt
100g thick natural yoghurt
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 red bullet chilli, seeded and finely shredded
1 teaspoon ground cumin
freshly ground white pepper

Method

  1. Put the tomatoes, cucumber, onion, apricots, carrots and yellow pepper into a large bowl and toss gently.
  2. Crush the garlic with the salt. In another bowl, whisk the yoghurt with the garlic and salt and remaining ingredients to make a dressing. Pour on enough to coat the vegetables and toss gently.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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