Thursday, 13 December 2012

Turkish Spoon Salad

It's been so hot. I've done a lot of whining about the weather. I'm like, OMG it's so hot! ... How hot is it? OMG I'm so hot!! Yeah, totally fun to live with!

I had to drive 20 minutes on an errand... in my car... in the heat. The air-con didn't even kick-in until I arrived at my destination. Then I couldn't  find a parking spot in the shade (after I drove around-and-around... in the sun... and the heat). Then the errand took the exact same amount of time that it takes for my car to turn into a Dutch oven. Then there was the trip back home, me basting in my own juices. I was a barrel of laughs after all that.

By the time I got home it was time for dinner. I couldn't face any more cooking - I was already well-done, so I tossed one of our favourite salads together.

Did I ever tell you I'm not good in the heat?

Turkish Spoon Salad
adapted from Greg and Lucy Malouf's Turquoise
Serves 4

2 very ripe vine ripened tomatoes, skinned and finely diced
1 long red pepper, seeded and finely diced
2 long red chillies, seeded and finely diced
1 small Lebanese cucumber, peeled, seeded and finely diced
3 spring onions, finely sliced
2 tablespoons finely chopped flat leaf parsley leaves
1/2 teaspoon dried mint
1 heaped teaspoon harissa
1/2 teaspoon pomegranate molasses
1 teaspoon red wine vinegar
1/4 cup extra virgin olive oil
Sea salt
Freshly ground black pepper
Pomegranate seeds to garnish

Place the diced tomatoes, pepper, chillies, cucumber and shallot on a large chopping board. Use a very sharp, large knife to chop them all together. You are aiming for well integrated, even and fine dice. Scrape into a large bowl and add the herbs, harissa, molasses, vinegar and 1 tablespoon of the oil, then season with salt and pepper. Stir thoroughly and leave for 20 minutes to macerate.

Just before serving, put the salad into a colander and drain for a few moments to remove some of the excess liquid-you want the salad to be wet, but not swimming in liquid. Pour out onto a shallow serving platter, then drizzle on the remaining oil and scatter over the pomegranate seeds, if using. Serve right away.


  1. It gets SO hot here during the summertime, I'll avoid going outside at all costs and basically hibernate. Your salad looks beautiful and delicious! And perfect for the weather!

  2. Aww the heat!!! Here's the snow season, boots and everything. Arfff. I think your salad would brightening up our days :) I really like the combination of the ingredients, it's reallt interesting :)

  3. Thanks Little Kitchie. I love Summer, but intense heat makes me crazy... well, crazier than I already am :) This salad is just perfect with barbecued chicken and a chunk of soft Turkish bread on a hot night in the garden with a sparkling Shiraz!

  4. I know Gabrielle, here I am whining about the heat when you guys are shivering. I think this is one of theeee most Chrismassy salads ever regardless of the weather - just look at those colours and pomegranates are Christmas in fruit form.