This recipe was given to me by my Turkish friend Fatih. It's called spoon salad because you eat it with a spoon, unlike a green salad which you eat with a fork. This salad consists of cubed cucumber and various colors of bell pepper (I used red and yellow), red onion (I only had white), walnut pieces (which I toasted), feta cheese crumbles, and a dressing of olive oil, lemon, pomegranate sauce (available online or at Turkish or Middle Eastern grocery stores), and salt and pepper to taste. I also added a little honey for balance. The star of the dressing is definitely the pomegranate sauce. This salad is crunchy, a little sweet and sour, and it has a touch of creaminess from the feta cheese. It's very refreshing and has a nice balance of veggies and protein.
Location: My Home in Desert Hot Springs, California. Date: June 14, 2020.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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