Su Teresi Salatasi Turkish Watercress Salad Recipes

TURKEY, SWEET POTATO, AND WATERCRESS SALAD

Steps:

• Make the vegetables: Preheat oven to 450 degrees. Toss all of the ingredients on a rimmed baking sheet, and spread in a single layer. Roast, stirring once, until sweet potato wedges are golden and tender, about 25 minutes. Let cool on baking sheet.
• Make the dressing and salad: Whisk lime juice, oil, and parsley in a large bowl. Season with salt and pepper. Stir in roasted vegetables and turkey. Toss with watercress, radishes, and half of the cheese. Sprinkle remaining cheese on top, and serve immediately.

SU TERESI SALATASI (TURKISH WATERCRESS SALAD)

Steps:

• *Note: The original recipe did not specify a particular type of vinegar. Also, if you wish, the bell pepper can be grilled instead of broiled.
• Whisk the dressing ingredients together in a small glass bowl.
• Heat oven to BROIL.
• Remove the stem from the bell pepper and cut it in half, discarding seeds.
• Place the red pepper face down on a baking tray and place in the oven.
• Roast for about 15 minutes. After roasting the bell pepper, place it in a paper bag, close the bag up and set aside for about 15-20 minutes.
• Remove bell pepper from the bag; peel and devein. Cut into thin slices.
• Arrange the watercress on a platter. Place the cheese and roasted red bell pepper slices on top.
• Drizzle the dressing over the salad.
• Garnish salad with lemon slices and sesame seeds.
• Serve at room temperature.
• Yield is estimated.

WATERCRESS SALAD

Steps:

• In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.

KISIR

Steps:

• Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
• Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
• The kisir can sit at room temperature for a few hours, or covered in the fridge - but let it come to room temperature before serving.