Serves 4
3 tomatoes, skinned, deseeded and finely chopped
3 green peppers, deseeded and finely chopped
4 handfuls of finely chopped flat-leaf parsley leaves
2 handfuls of finely chopped mint leaves
1 tsp sumac
1½ tsp Turkish pepper flakes or smoked paprika
Juice of half a lemon
2 tbsp pomegranate molasses
Sea salt
1 tbsp extra-virgin olive oil, for drizzling
1 Put the tomatoes, green peppers, herbs, sumac, pepper flakes or paprika, lemon juice, pomegranate molasses and a good pinch of salt in a mixing bowl. Mix together and tip onto a serving dish.
2 Drizzle over the olive oil and serve immediately.
Recipe extracted from Turkish Delights, published by Kyle Books. Buy from the Times Bookshop for £15.99 (RRP £19.99), free p&p, on 0845 2712134; timesbooks.co.uk