turkish shepherd’s salad
This is a wonderful wintry salad that has a beautiful combination of colours and contrasting flavours and textures.
This is definitely a good way to eat salad in the winter. Another advantage is that it can be made in advance – just leave it in a cool place ready to eat later on.
½ red cabbage, cut in quarters and very finely sliced
3 ripe tomatoes, chopped
2 cooked beetroot (optional), cut in wedges
3 spring onions very finely sliced or ½ red onion, very finely chopped
3 tbsp fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped
juice of 1 lemon, to taste
4 tbsp olive oil
Begin by chopping the onion and then leave it to soak in a little cold water for a few minutes. Drain well.
In a large bowl, mix the cabbage with the lemon and olive oil, add salt and pepper stirring well to make sure it is thoroughly covered with dressing. Add the finely chopped herbs and onion and mix well, correct the seasonings. Scatter the beetroot and tomatoes and toss lightly. Taste again and serve.