Roasted ‘ezme’ inspired salad
- Side
- 4
- 50 minutes
A take on the traditional Turkish chopped salad, this roasted version comprises roasted onions, tomatoes and peppers, and is coated in a dressing made with lemon juice and pomegranate molasses. Crowned with delicious, sunshine-yellow halves of hard-boiled Freshlay Farms Golden Yolker® eggs and sprinkled with sumac, this just needs some warm flatbreads to serve.
Ingredients
Metric
Imperial
- 4 Freshlay Farms Golden Yolker® eggs
- 1 onion, quartered and petals separated
- 1 red pepper, and 1 orange pepper, quartered and deseeded
- 4 vine tomatoes, quartered
- 4 mild chillies, red or green
- 1 head of garlic
- 150g of natural yoghurt
- sumac, to garnish
- 1 handful of flat-leaf parsley leaves, finely chopped
- pul biber chilli flakes, or Aleppo pepper, to garnish
- flatbreads, to serve
- olive oil
Dressing
- 1 tbsp of lemon juice
- 1 tbsp of pomegranate molasses
- 3 tbsp of extra virgin olive oil
- 1 tsp pul biber chilli flakes
- 1 tsp Dijon mustard
Method
Preheat the oven to 200°C
Place the eggs into a pot large enough to hold them in a single layer and cover with cold water by 1 inch
Bring to the boil, then turn off the heat and cover the pot. Set aside for 10 minutes
Transfer the eggs to a bowl of iced water and chill for 5 minutes
Combine the onions, peppers, tomatoes, chillies and garlic into a roasting tray and drizzle with a generous dash of olive oil and season with salt
- 1 onion, quartered and petals separated
- 1 red pepper, and 1 orange pepper, quartered and deseeded
- 4 vine tomatoes, quartered
- 4 mild chillies, red or green
- 1 head of garlic
- olive oil
Roast for 25-30 minutes, or until everything is soft and lightly charred, turning halfway
Combine all the ingredients for the dressing in a clean lidded jar or bowl with a pinch of salt and shake or whisk to combine
- 1 tbsp of lemon juice
- 1 tbsp of pomegranate molasses
- 3 tbsp of extra virgin olive oil
- 1 tsp pul biber chilli flakes
- 1 tsp Dijon mustard
Peel the eggs and cut them in half
Spread the natural yoghurt over a serving platter and top with the roasted vegetables and eggs
- 150g of natural yoghurt
Garnish with sumac, parsley and pul biber and/or Aleppo pepper. Serve with fresh flatbreads
- sumac, to garnish
- 1 handful of flat-leaf parsley leaves, finely chopped
- pul biber chilli flakes, or Aleppo pepper, to garnish
- flatbreads, to serve
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