A crisp Siirt salad with tart pomegranate, greens, walnuts, pomegranate molasses, olive oil, lemon, and sumac.
18 min prep
Keeps the screen on · step-by-step guide · built-in timer
Cut the pomegranates in half and remove the seeds, cleaning away the membranes.
Wash the lettuce, arugula, and parsley, then dry them completely.
Chop the greens coarsely and place them in a wide bowl.
Whisk the pomegranate molasses, olive oil, lemon juice, salt, and sumac in a small bowl.
Drizzle the dressing over the greens and toss gently for 1 minute.
Add the pomegranate seeds and coarsely broken walnuts, then mix once more.
Transfer to a serving plate without waiting.
💡 Tip: Remove the pomegranate seeds by hand rather than beating them out with a spoon; the salad will not turn watery.
🍽️ Serving suggestion: Serve as a fresh tart side with bulgur mains, olive oil vegetable dishes, or chickpea pilaf.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~210
kcal calories
4
g protein
24
g carbs
12
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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