Black sea salad

Black sea salad

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

If you’re lucky enough to be in Istanbul on a Sunday morning, try to visit the Kastamonu farmers’ market in Kasımpaşa. Maybe a dozen stallholders who have all travelled down from the Black Sea in their rickety vans to sell amazing seasonal produce – huge bunches of freshly picked purslane and tiny wild alliums, herbs, walnuts and radishes that became the inspiration for this salad.

Ingredients

Quantity Ingredient
bunch spring onions, trimmed and halved lengthways
1 large radish, thinly sliced on a mandolin
small bunch purslane, washed
8 quail eggs, hard-boiled, shelled and halved
50g shelled walnuts, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried chilli flakes
3 tablespoons extra virgin olive oil
1/2 lemon, juiced
sea salt
freshly ground pepper

Method

  1. Put the halved spring onions in a small saucepan over medium heat, cover with water and bring to the boil. Lower the heat and simmer, uncovered, for 3–5 minutes until tender. Drain them in a colander, then leave to cool.
  2. Layer the radish, purslane, spring onions and quail eggs on a serving platter, add the walnuts, dried oregano and chilli flakes and drizzle over the olive oil and lemon juice. Sprinkle over a little sea salt and freshly ground black pepper and serve.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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