Turkish Gavurdagi Salad
Colorful, quick, easy and filling
Servings 6
Calories 150kcal
Ingredients
- 150 grams green lentils
- 150 grams fine bulgur
- 1 red pepper small
- 1/2 bunch parsley
- 1/2 bunch dill
- 4-5 spring onions optional
- 3 tablespoons pomegranate seeds
- 1 tablespoon pomegranate sauce
- 100 grams walnuts optional
- 2 tablespoons vinegar grape or apple
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- a pinch dry mint flakes
Instructions
- Rinse the bulgur.
- Rinse the lentils. Place the lentils in a pot, cover with water. Boil until edible. When ready drain and rinse again.
- Pour the lentils on the bulgur and mix well. Cover with a lid. Set aside to cool.
- Chop well all the greens and add.
- Discard the seeds and chop the red pepper and add.
- Peel the pomegranate and add the seeds.
- Use a food processor or chop the walnuts coarsely.
- Add the remaining ingredients; vinegar, olive oil, salt and red pepper flakes. Mix well and serve.