Stanbuli's shepherd's salad (coban salata)


"This is a classic Turkish salad," says Kasif. "Everything is meticulously washed, peeled and cut, and bursting with freshness. It's quite heavily dressed so you can mop up the salad juices with bread, or drink it." Purslane is a crisp, mild-flavoured green ideally suited to absorbing the flavours of this salad. If you can't find it, use watercress instead.

Pictured with Sultan's delight.

You'll need

2 tomatoes, a cross scored on bases 1 large Lebanese cucumber 1 long red chilli 1 each pale green and red bullhorn capsicum 1 small onion 2 radishes, peeled 1 bunch purslane, leaves picked ½ cup flat-leaf parsley, firmly packed ½ cup dill, firmly packed   Lemon dressing 60 ml (¼ cup) extra-virgin olive oil 1½ tbsp lemon juice 1½ tbsp white vinegar 1 garlic clove, crushed ½ tsp sumac

Method

  • 01
  • Blanch the tomatoes in boiling water for 10-20 seconds, refresh in iced water, then peel. Wash remaining vegetables thoroughly, then dry lightly – a little water left on them is desirable. Cut tomatoes and vegetables into 1cm dice and transfer to a bowl with purslane and herbs.
  • 02
  • For lemon dressing, whisk ingredients and a pinch of ground black pepper to combine. Drizzle dressing over salad, toss to combine, season to taste and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Aug 2016

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