Turkish Broccoli Salad Recipe (Brokoli Salatası)
This Turkish broccoli salad recipe is simple & healthy but, most of all, it tastes fantastic! Serve as a side or as part of your meze table.
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Equipment
- colander
Servings 4
Ingredients
- 1 head of broccoli (approx 400 grams)
- 1 clove garlic (peeled & finely chopped)
- 2 tablespoons olive oil
- 1 dessert spoon pomegranate molasses (or juice of 1 lemon)
- salt & pepper (to season )
Instructions
For The Broccoli
- Remove the thick stem from your broccoli and cut the florets into large, bite-sized pieces, leaving the stems.
- Bring a deep saucepan of water to the boil and plunge the florets into the water.
- Boil for no more than 5 minutes - remove as the florets just begin to soften and take on a bright green colour.
- Remove from the heat and pour into your colander.
- Now pour cold water over them so that the broccoli doesn't continue to cook and lose its colour.
For The Dressing
- Add your olive oil, garlic, pomegranate molasses (or lemon juice), salt and pepper to a ramekin dish.
- Stir vigorously until everything is mixed and your ingredients are no longer separated.
To Serve
- Arrange your broccoli florets onto a serving dish.
- Drizzle your dressing over your florets.
- Leave at room temperature and allow your dressing to absorb into the florets for around 20 minutes.
- Serve your Turkish broccoli salad either as a side to a main meal or a separate meze dish.
Notes
- Calories in our Turkish broccoli salad are approximate and are based on 1 serving of 4.
- If you don't have pomegranate molasses (nar ekşisi), fresh lemon juice is a good substitute.
- Turkish broccoli salad can also be served with a yoghurt dressing.
Nutrition
Serving: 1Calories: 120kcal
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