Salads

Salads

By
Sevtap Yüce
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781742706658
Photographer
Alicia Taylor

Turks adore their salads. They love salads for breakfast, which might be a chopped boiled egg tossed with some flat-leaf parsley, spring onion and salt and pepper. For lunch they might enjoy tomatoes, cucumbers and red onion, chopped into small bite-sized pieces and dressed with parsley, lemon juice and olive oil. Dinner salads might feature finely chopped carrots, radishes, lettuce leaves, tomatoes and green chillies — whatever is fresh and in season.

Packed with a whole range of flavours, salads are surely one of the healthiest ways to enjoy the abundance Mother Nature offers from season to season.

Recipes in this Chapter

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