I love a good old wholesome salad as a main dish. I mostly make a salad with grains if I am to eat it alone, but this salad is extremely filling and delicious by itself too. And it’s very easy to make!
So, you may or may not know that muhammara is a delicious spread normally made with roasted red peppers. This time, though, I am making it with beetroots, because, why not?
This easy-to-make dip benefits greatly from the sweet flavour of roasted onions being caramelised.
A couple of weeks ago, when I published a baba ganoush recipe with sweet potatoes instead of traditional ingredient eggplant, I felt sorry for the dear vegetable eggplant. So I made this recipe to make it up for it!!!
So, I used quotation mark in the title because baba ganoush, as you may already know, is traditionally made with eggplants. I made a little twist to it, and used sweet potatoes this time.
Yes, the title says all. The secret to this salad is to chop everything small. And you must, I mean you MUST, use pomegranate syrup and sumac. You must find them and you must use them.
Well yes, I pitted all these 650 grams of black olives by hand. It was a rather meditative activ… naaaah, it wasn’t, it was a boring activity which took away 45 minutes of my life. Not bad for the delicious result though.
So, I confess: I am not the biggest fan of peas. I only like them when they are mixed with so many things that you can’t recognise the taste much, heh. So this spread is a good one because especially the fresh mint very much suppresses the taste of peas.
This one is sooo delicious that I almost ate the whole thing by myself with fresh, crusty bread. I mean, it has so many of my favourite ingredients, like the lovely tomato.
I’m writing this blog post as a holiday girl right now. I’m at the top of Turkey – in the Northernmost city, Sinop, by the Black Sea. It’s a nice Sunday with a cool breeze. And I’m working on blog posts that are long overdue! This is one of them.