Cucumber and walnut salad

Cucumber and walnut salad

Hıyar salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

The crunchy, slightly bitter walnuts blend beautifully with the sweet-sharp pomegranate seeds and cooling cucumber in this very refreshing salad. It’s a lovely meze dish but also goes particularly well with grilled halloumi, or any fish or poultry.

Ingredients

Quantity Ingredient
400g cucumber
1 teaspoon pul biber or mild chilli flakes
1 teaspoon salt
150g walnuts, roughly chopped
1/2 pomegranate, seeds only
4 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, crushed, or to taste

Method

  1. Split the cucumber in half, and using a teaspoon, scoop out the seeds and discard. Slice the flesh into semicircles and mix together with the pul biber or mild chilli flakes, salt, walnuts and pomegranate seeds in a serving dish. Whisk together the olive oil and lemon juice then add the garlic. Pour this dressing over the salad and toss to combine.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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