Turkish ezme salad

• portions: 3 servings
• temps total: 10 minutes

Ingrédients

1 medium onion (halved and sliced thinly)

200 g cherry tomatoes (or other tomatoes in season, finely chopped)

1 red romano pepper (deseeded and finely chopped)

1 medium hot red chili pepper (finely chopped)

2 Tbsp finely chopped flat leaf parsley (Italian parsley)

1 Tbsp lemon juice

1 Tbsp pomegranate molasses

2 tsp pul biber (Aleppo pepper) (or to taste)

salt and pepper

Instructions

Rub the onion with a little salt and leave it for a few minutes. This helps soften some of the sharp flavour of raw onion.

Finely chop all the vegetables and flat-leaf parsley, first separately and then together. Continue chopping until you've got a mixture which is somewhere in between a salad and a dip.

Transfer to a bowl and season to taste with lemon juice, pomegranate molasses, pul biber, salt and pepper. Serve immediately.