STEP INTO A NEW SEASON WITH ODDBIRD'S FRESH TURKISH SPRING SALAD

In Turkey there are two things served with every meal – fresh warm bread and a tangy salad. Even at breakfast time, you will find a fragrant breakfast salad featuring parsley, spicy arugula, tomato, and cucumber gracing the table.

Garden-fresh produce is a rich part of Turkish culture, so needless to say, a dynamic salad recipe is one that will steal the hearts of family and guests alike.

This Spring Salad is one of our founder, Ceren’s most favorite personal creations and one we know will be a recipe our OB family will love and share too.

Featuring two staples of a Turkish kitchen, Pomegranate Molasses and Halloumi Cheese, this bright and dynamic dish is filling as it is flavorful and balanced.

We cannot wait to hear what you think…

Afiyet Olsun!

(P.S if you dont have a local Turkish market, Amazon stocks the molasses and Whole Foods has the cheese!)

INGREDIENTS

SERVES TWO PORTIONS

SALAD:
1/2 BAG OF ARUGULA (OR TWO LARGE HANDFULS)
1 FENNEL BULB
1 LARGE CUCUMBER
1-2 STALKS OF GREEN ONION
1/3 CUP OF CHOPPED FRESH MINT
1/3 CUP OF CHOPPED FRESH DILL
4 THICK SLICES OF HALLOUMI CHEESE
1 AVOCADO

DRESSING:
2 TABLESPOONS OLIVE OIL
1 TABLESPOON POMEGRANATE MOLASSES
1/4 MYER LEMON
1 LARGE CLOVE GARLIC
SALT + PEPPER TO TASTE

METHOD

THIS INCREDIBLE VEGETARIAN SALAD HAS EVERYTHING YOU COULD NEED TO RING IN THOSE WARM AFTERNOONS OF THE SEASON.

FEATURING SPICY ARUGULA AS A BASE TO SALTY, WARM CHEESE, FRAGRANT FRESH HERBS, CRUNCHY AND FLAVORFUL FENNEL TO CONTRAST THE CREAMY AVOCADO, AND A RICH AND TANGY TURKISH DRESSING TO ROUND OUT THE FULL FLAVOR PROFILE, CEREN’S FAVORITE SPRING SALAD IS ONE YOU’LL BE MAKING OVER AND OVER AGAIN!

  1. FILL A LARGE SALAD BOWL WITH ARUGULA
  2. ADD YOUR FINELY CHOPPED MINT, DILL, AND GREEN ONIONS TO THE BOWL. (USE THE ENTIRE GREEN ONION FROM THE GREEN PORTION OF THE STALK TO THE WHITE)
  3. PEELING THE SKIN OFF OF YOUR CUCUMBER, FINELY SLICE INTO ROUNDS AND ADD TO THE SALAD
  4. SCOOP OUT YOUR AVOCADO, CUT IT INTO CUBES AND ADD IT TO YOUR BOWL
  5. CUTTING YOUR FENNEL BULB IN HALF, THINLY SLICE YOUR BULB AND ADD IT TO THE SALAD MIX
  6. NOW WE PREPARE THE DRESSING! IN A SMALL BOWL COMBINE 2 TABLESPOONS OF OLIVE OIL, A TABLESPOON OF POMEGRANATE MOLASSES, 1 MINCED CLOVE OF GARLIC, AND THE JUICE OF A QUARTER MYER LEMON. MIX THOROUGHLY. SET ASIDE.
  7. NOW FOR THE STAR – THE HALLOUMI! ADD A LITTLE OLIVE OIL TO A PAN AND ADD YOUR SLICES OF HALLOUMI. GRILL THE CHEESE UNTIL BROWN AND SLIGHTLY CRISP ON BOTH SIDES. REMOVE FROM THE PAN AND CUT INTO SMALLER PIECES. ADD TO BOWL WARM.
  8. POUR YOUR DRESSING OVER THE SALAD AND WITH SALAD SPOONS, GENTLY MIX YOUR SALAD THOROUGHLY
  9. SERVE IN A SHALLOW BOWL AND EAT IMMEDIATELY WHILE YOUR CHEESE IS WARM AND YOUR GREENS ARE COLD!

ODDBIRD’S SPRING SALAD IS BEST SERVED WITH WARM TURKISH BREAD AND AN APEROL SPRITZ TO WASH IT DOWN. THE PERFECT AFTERNOON TREAT!

TRY OUR TURKISH BBQ RECIPES TO COMPLIMENT THIS DELICIOUS SALAD
NEED THE PERFECT ROBE FOR COOKIN'?
AFIYET OLSUN!
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