RECIPE: Somer Sivrioglu's strawberry gavurdagi salad

 

In solidarity with Aussie farmers, chef Somer Sivrioglu and his team at Sydney restaurant, Anason, have updated the traditional Turkish gavurdagi salad with fresh strawberries, making this dish a great addition to your spring or summer menu.


SOMER SIVRIOGLU'S STRAWBERRY GAVURDAGI SALAD
Serves 4

Salad

15 ripe tomatoes, seeds removed and finely chopped
2 red onions, finely chopped
20 strawberries, finely chopped
4 bunches mint, leaves finely chopped
4 bunches purslane (if not available, use woodland sorrel), leaves finely chopped
750 g walnuts
2 pomegranates

Dressing

200 g sumac
200 g isot
400 ml pomegranate molasses
600 ml olive oil
100 ml apple cider vinegar
Salt, to season

METHOD

  • In a large bowl, add the chopped tomatoes, red onion, strawberries, walnuts, mint and purslane, and mix well.

  • Combine the sumac, isot, pomegranate molasses, olive oil, apple cider vinegar, salt, and stir.

  • Pour the dressing over the salad, toss and transfer for a shallow bowl.

  • Sprinkle the pomegranate seeds on top and serve.