Bostana salatası – orchard salad with pomegranate molasses recipe by Özlem Warren

Combine refreshing mint and tangy lemon for a salad that’s perfect with flatbread

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This is a juicy, refreshing salad from the Urfa region in the southeast of Turkey. Vegetables are cut very finely in this salad, and purslane or cucumber can be added, too. I love the refreshing fresh mint and parsley, and the tanginess from the lemon and pomegranate molasses – the juice of unripe, sour grapes or plum can be used instead when in season. Locals may also add ice cubes to the salad, turning it into cold soup to eat with a spoon when it’s very hot. Olive oil is not used in bostana traditionally, but you can drizzle a little over before serving, if you wish.

Serves 4-6
onion ½ medium, finely chopped
sea salt and freshly ground black pepper to taste
green pepper 1 medium, or 2 pointed peppers (sivri biber), deseeded and finely chopped
spring onions 3, trimmed and finely chopped
ripe tomatoes 3 medium, finely chopped
flat-leaf parsley a small bunch, finely chopped
fresh mint leaves 1 tbsp, finely chopped
pomegranate molasses 1 tbsp
fresh lemon juice 1 tbsp
pomegranate seeds 60g