Recipe: Nadia Lim’s Turkish Salad with Watermelon
Add pan-fried haloumi to make this fresh summer salad a meal.
Recipe: Nadia Lim Photo: Vanessa and Michael Lewis
Recipe republished from Vegful by Nadia Lim
This is a wonderful dish for the summer table. To turn this salad into a meal of its own, top with pan- fried haloumi and avocado. Sumac is a quintessential ingredient in Turkish cuisine, and adds this amazing tartness and flavour to dishes, so I recommend finding it as you’ll end up using it lots in other dishes too. However, if you can’t get your hands on some, use a little finely grated lemon zest instead.
GF | DF | Vegan
Prep time: 15 minutes
½ telegraph cucumber
1 punnet cherry tomatoes, cut in half
3 cups watermelon cubes (about ¼ large watermelon)
½ red onion, finely diced seeds from 1 pomegranate
1⁄3 cup finely chopped walnuts
½ cup torn mint leaves
½ cup roughly chopped flat-leaf parsley
2–3 tablespoons extra-virgin olive oil
1 ½ teaspoons sumac
juice of 1 lemon
Cut cucumber in half lengthways and scrape out seeds using a teaspoon. Dice deseeded cucumber.
In a large bowl, toss cucumber with all remaining ingredients and season to taste with salt and freshly ground black pepper.
About Vegful: I’ve created this book for vegetarians, vegans and omnivores alike. Whatever way we choose to eat, there is no doubt that eating more vegetables would do all of us good. So instead of a vegetarian cookbook, I’d more accurately describe this as a vegetable cookbook. Or, a very ‘vegful’ cookbook!
One with over 100 deliciously satisfying recipes to celebrate beautiful, colourful, bountiful vegetables arranged in seven mouthwatering chapters:
- Feasts & Sharing
- Hearty Salads & Soups
- Lunch & Dinner
- Quick, Easy & Leftovers
- Spicy & Exotic
- Small Salads & Sides
- Sweet & Baking