Kisir is a wonderful Turkish salad that is similar to tabbouleh. It can be served with fish, meat or poultry.

Ingredients

1 tbsp olive oil

4 chicken marylands, halved

60 ml (¼ cup) pomegranate molasses (see note)

Kisir

150 gm coarse burghul, rinsed

1½ cups each coarsely chopped mint and flat-leaf parsley

1 tomato, seeds removed, finely diced

½ Spanish onion, finely chopped

½ green capsicum, finely diced

½ Lebanese cucumber, finely diced

1/3 cup pomegranate seeds (about ½ pomegranate)

¼ tsp sumac

2 tbsp lemon juice

¼ cup olive oil

Method

Main

1.Heat oil in a large frying pan over medium heat. Season marylands liberally to taste and cook, turning occasionally, until just cooked through (10-12 minutes). Add molasses, lemon juice and reserved lemon to pan and cook until glazed (1-2 minutes). Keep warm.

2.Meanwhile, for kisir, bring a saucepan of water to the boil, add burghul, bring back to the boil, remove from heat and stand for 5 minutes, then drain well. In a large mixing bowl, combine remaining ingredients, add burghul, season to taste, toss to combine and serve immediately with chicken.

Pomegranate molasses is available from select delicatessens and Middle Eastern grocers.
Notes

Recipe / styling by Lisa Featherby

Styling by Mia Asker

Ingredients

Method

Main

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