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Tag Archives | healthy Turkish salads

Black eyed Bean Salad with Walnuts, Pomegranates; Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds - Borulce Salatasi

Black eyed beans salad with grated carrots, turnips, walnuts and pomegranate seeds; also gluten-free – Borulce Salatasi

So good to be back to blogging and sharing recipes with you all after quite a long while, with this refreshing, wholesome  and also gluten – free Black eyed Beans Salad, a recent hit in our home.

Our feast of Turkish food from my Online Turkish Cookery Course

Our feast of Turkish food from my Online Turkish Cookery Course

I had a busy but exciting start of the year with the launch of my online Turkish cookery course (a wonderful introduction to Turkish cuisine with 4 classic Turkish recipe demonstrations; a course you can do at your own time and watch unlimited times, with a special offer at the moment. Here’s a free preview of the course)

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Making the smoked eggplant puree for the Ali Nazik Kebab at my Turkish cookery class in Austin.

Another highlight of February was teaching a wonderful series of Turkish cookery classes in the US with the Central Market Cooking Schools in Austin, San Antonio and Houston. I was really touched and delighted to see the growing interest for Turkish cuisine and meet amazing Turkish food lovers, always a treat. My next stop is Amman, Jordan in March to teach a 5 day Turkish cookery workshop and a Turkish cookery class in May in England – greatly look forward to them all.

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

The black-eyed pea or black-eyed bean, or borulce; makes a wholesome, delicious salad

But now I am delighted to share this delicious, refreshing and wholesome salad we’ve been enjoying recently, featuring black eyed beans or borulce, as in Turkish. The black-eyed pea or black-eyed bean, or borulce is a legume, a subspecies of the cowpea. They are also known as the California Blackeye. They also have many health benefits; black eye beans are packed with fiber, protein, potassium and low in fat. Many good reasons to incorporate them in our diet.

Delicious and healthy black eyed beans salad with walnuts and pomegranates

Delicious and healthy black eyed beans salad with walnuts and pomegranates

This black eyed beans salad is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. I love the tangy pomegranates molasses & olive oil in the dressing (you can make your own pomegranate molasses with my recipe here); all these flavor the black eyed beans beautifully. You can also add pomegranate seeds as I did in this salad; they add a great texture and taste.

I hope you enjoy substantial, delicious salad; Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Black eyed Bean Salad with Walnuts, Pomegranate; Borulce Salatasi
 
This black eyed beans salad, Borulce Salatasi, is a wholesome, refreshing and vibrant salad with plenty of zing. Grated carrots and bell peppers bring wonderful natural sweetness and work well with radishes, onions and crunchy walnuts. Pomegranate seeds and pomegranate molasses bring a tangy, refreshing flavor.
Author:
Recipe type: Healthy Turkish Salads with black eyed beans
Cuisine: Turkish Cuisine
Serves: 4
Ingredients
  • 175gr / 6 oz. / 1 cup dried black eyed beans
  • 1 medium carrot, grated
  • 2 red bell peppers, chopped coarsely
  • ½ red onion, chopped finely
  • 2 spring (green) onions, chopped finely
  • 5 small radishes; quartered and sliced
  • ½ cup / 3 oz. / 90 gr pomegranate seeds
  • 40 gr/ 1.5 oz. / ⅓ cup chopped walnuts
  • Handful of flat leaf parsley, coarsely chopped
  • Juice of ½ lemon
  • 30 ml/ 2 tbsp. extra virgin olive oil
  • 10 ml/ 2 tsp. pomegranate molasses – optional-
  • Sea Salt and freshly ground black pepper to taste
Instructions
  1. Soak the dried black eyed beans overnight in plenty of cold water.
  2. Next day, drain, rinse and put the beans into a pan and cover with water. Bring to the boil and simmer for 35 - 40 minutes. Drain and rinse the cooked beans in cold water to refresh and retain their texture.
  3. Stir in the chopped onions and green (spring) onions in a large bowl and add ½ tsp sea salt. Work the salt into the onions with your hands; this will soften the onions and make them more palatable in the salad.
  4. Stir in the rest of chopped vegetables to the bowl and mix well.
  5. Add the cooked black eyed beans, pomegranate seeds and chopped walnuts to the bowl, combine well.
  6. Pour in the extra virgin olive oil, lemon juice and pomegranate molasses over the salad, give a good mix.
  7. Check the seasoning and add more salt if required and season with freshly ground black pepper.
  8. Stir in the chopped parsley and combine all gently. Afiyet Olsun!

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Spinach Salad with Pomegranate Seeds and Chestnuts & My Turkish Cooking Classes in Surrey & Istanbul in February!

Spinach salad with celery, red onions, sauteed chestnuts and pine nuts; delicious & refreshing

Spinach salad with celery, red onions, sauteed chestnuts and pine nuts; delicious & refreshing

As much as I love indulging in rich festive food during the holidays, I look forward to returning to my salad days. Salads made with seasonal ingredients form an important part of Turkish cuisine and this refreshing spinach salad with jewel like pomegranates and seasonal chestnuts became a big hit with us.

Roasted chestnut stall in Istanbul; they are iresistable.

Roasted chestnut stall, Kestaneci, in Istanbul; they are irresistible.

Roasted chestnut stalls are a frequent sight in Turkey at this time of the year; straight from the roasting tin, I love their delicious, warming and comforting taste. You can use roasted or cooked chestnuts in this salad. Precooked chestnuts are also widely available in supermarkets these days. We often use nuts in Turkish cuisine; I also added some pine nuts to my salad and sautéed it with the cooked chestnuts, for a nice texture and a delicious bite.

Very inviting pomegranates and its freshly squeezed juice, in Pergamum, Bergama - Turkey

Very inviting pomegranates and its freshly squeezed juice, in Pergamum, Bergama – Turkey

The star of this salad is really the pomegranate seeds. Packed with goodness, antioxidants and a deliciously vibrant, sweet & tangy flavor, they just bring the salad together so nicely. A drizzle of pomegranate molasses, nar eksisi is my choice of salad dressing here; we use this dressing a lot especially in Southern Turkish cuisine, as in Kisir, Bulgur wheat salad with vegetables and Turkish hot pepper paste, or the Gavurdagi Salad of tomatoes, onions and walnuts. You may use a good quality balsamic vinegar instead, if you can’t get pomegranate molasses.

 Spinach salad with pomegranate seeds and sauteed chestnuts & pine nuts - delicious and wholesome

Spinach salad with pomegranate seeds and sauteed chestnuts & pine nuts – delicious and wholesome

I hope you enjoy this easy, delicious and refreshing salad. Here is another idea; why not add some pomegranate seeds to plain yogurt, with some walnuts, dried apricots and a drizzle of honey for breakfast ? A delicious, wholesome start for the day :)

Yoghurt with dried apricots, walnuts, pomegranate and blueberries

Yoghurt with dried apricots, walnuts, pomegranate and blueberries

Serves 2 – 4

175gr / 6oz fresh spinach leaves, thoroughly washed and pat dried

½ red onion, cut in half and thinly sliced

2-3 celery sticks, roughly chopped

45ml/3 tbsp. pine nuts

110gr/4oz cooked chestnuts, roughly chopped

30ml/2tbsp. olive oil

15ml/1tbsp pomegranate molasses

Seeds of a pomegranate, about 8oz / 1 cup (you can use less if you prefer)

Slices of crusty bread or Turkish pide (flat bread) to serve

 

Arrange the washed spinach leaves, sliced red onions and chopped celery in a salad bowl, combine well.

Gently sauté pine nuts and chestnuts until pine nuts turn to golden brown.

Gently sauté pine nuts and chestnuts until pine nuts turn to golden brown.

Heat the olive oil in a heavy pan and stir in the cooked chestnuts and pine nuts. Gently sauté until pine nuts turn to golden brown (keep an eye on especially the pine nuts, as they burn quickly after browning).

Refreshing spinach salad with celery, red onion, pomegranate seeds and sauteed nuts.

Refreshing spinach salad with celery, red onion, pomegranate seeds and sauteed nuts.

Toss the sautéed nuts to the salad mixture and combine well. Drizzle the pomegranate molasses and stir in the pomegranate seeds. Season with salt and freshly ground black pepper. Serve immediately, accompanied by Turkish pide (flat bread) or some crusty bread. This salad also complements grilled fish and meat very nicely.

Afiyet olsun,

Ozlem

My Turkish Cooking Classes coming up in Weybridge- Surrey and Istanbul in February!

Refreshing crumbled feta salad with spices

Delicious crumbled feta cheese salad with spices & olive oil; Cokelek Salatasi

I am delighted to be teaching 2 Turkish cookery classes in February;  on Saturday, 8th February, from 10am to 12 noon in Weybridge, Surrey and on Wednesday, 19th February at the Istanbul Culinary Institute in Istanbul.

Teaching at Istanbul Culinary Institute last year;  it was wonderful to have mother at the class.

Teaching at Istanbul Culinary Institute last year; it was wonderful to have mother at the class.

From Feta Cheese Salad with red onions, tomatoes and spices to Stuffed Courgettes (Zucchini) with ground meat and chickpeas in Pomegranate Sauce and to Revani, Semolina sponge cake & More; Please join us to learn how to prepare delicious and wholesome Turkish Cuisine and artful use of spices.

You can find the details for the classes at this link, Ozlem’s Turkish Table – Cookery Classes. I would be delighted to have your company to share and enjoy Turkish cuisine together, if you’d like to join us. Participation is limited and early booking recommended.

 

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Shepherd’s Salad with Sumac – Sumakli Coban Salata

Shepherd's Salad with tangy sumac, delicious and refreshing

Shepherd’s Salad with tangy sumac, delicious and refreshing

An easy, utterly delicious and healthy salad that complements main courses, it is also great to have for lunch with some cheese and crusty bread. The simple dressing of olive oil, lemon juice and seasoning is just right. Sprinkle some tangy sumac over the salad for extra zing and flavor.

Serves 4

Preparation time : 10 minutes

Half of a large cucumber, about 160 gr/5 ½ oz, cut in quarters and sliced
2-3 medium tomatoes, coarsely chopped
3 spring (green) onions, finely chopped
Handful of flat leaf parsley, coarsely chopped
30 ml/2 tablespoon extra virgin olive oil
Juice of ½ lemon

5ml/1tsp. ground sumac
Salt and pepper to taste

Mix the cucumbers, tomatoes, spring onions and the parsley in a bowl. Add the olive oil and lemon juice, season with salt and pepper and mix well. Sprinkle ground sumac over for an extra zing and flavor.

Afiyet Olsun,

Ozlem

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