Materials;

• 200 grams of barberry (in dry form)
• 1 roasted red pepper
• 5 pickled gherkins
• 2 green onions
• 1 bowl of diced parsley
• 1 bowl of dill, washed
• 1.5 tsp salt
• 1/2 teaspoon black pepper
• 1 tablespoon of molasses
• 1/2 lemon
• 1/3 cup olive oil

How is it done?

Preferably soak the kidney beans in water for at least 12-16 hours. Then drain the water you have kept in a pot and boil it in plenty of water for 40-45 minutes until it softens. If you wish, you can also boil the pressure cooker to reduce the time or use canned boiled kidney beans. Drain the boiled kidney beans, wash again with cold water and leave to cool at room temperature. Add the parsley and dill. Finally, add salt, black pepper, pomegranate syrup, lemon juice and olive oil and mix well. Consume it at room temperature or cold, bon appetit!

Materials;

• 1 bunch of purslane,
• 1 small head onion,
• 2 tomatoes,
• 2 cucumbers
• 2 tablespoons of olive oil,
• 1 lemon,
• Salt.

Preparation of;

Wash and dry the purslane and separate the leaves, Take the purslane leaves in a bowl Dice the tomatoes and cucumbers and add them to the purslane. Finely chop the onion and add it, Pour olive oil, lemon juice and salt on it and mix. Enjoy it ..

This is an appetizer and salad that will suit any guest table, tea time and crowded dinners. We already say good health to your hands and leave you alone with our recipe.

Materials;

• 2 celery sizes
• 1 lemon juice
• 1 cup of strained yogurt
• 2 tablespoons of mayonnaise
• 1.5 tsp salt
• 1 clove
• 1 teaspoon of crushed walnuts

Preparation of;

Grate the peeled celery with the thick side of the grater. Pour it into a large bowl of water with lemon juice to prevent it from getting dark. In another bowl, mix the strained yogurt, salt, grated garlic, mayonnaise well. Then, remove the celery from the water and add the filtered celery into the yogurt mixture and mix. Finally, add the crushed walnuts and mix. Then drizzle olive oil over it and garnish with 3-4 half walnuts. Bon Appetit!

Materials;

• 4 medium tomatoes
• 3 green green peppers
• 1 medium onion
• 3-4 green onion leaves
• 1 handful of parsley
• Half a glass of chopped walnuts
• Quarter tea glass of olive oil
• 3 tablespoons of pomegranate syrup
• 3-4 tablespoons of vinegar (I used apple cider vinegar)
• 1 full teaspoon of sumac
• Salt

Preparation of;

Let’s cut all our vegetables into tiny pieces and put them in a bowl. Then add pomegranate syrup, walnut, olive oil, vinegar, sumac and salt and mix. Let’s take it on a serving plate and you can still decorate it with walnuts. Bon appetit .

• 2 spoons of lettuce
• Half small red cabbage
• 4-5 sprigs of parsley
• 3-4 sprigs of dill
• 1 cup of peas (boiled or canned)
• 3-4 pickled gherkins
• 1 green onion Juice of half a lemon
• 2 teaspoons of olive oil Salt

Fabrication;

Wash the lettuce, parsley, dill and green onion thoroughly and chop the coarsely red cabbage finely. Slice the pickles diagonally. Mix all the ingredients, including peas, and pour lemon juice, olive oil and salt.

Materials;

• 100 g purslane
• 75 g red quinoa (boiled, chilled)
• 25 g red pepper
• 25 g yellow pepper
• 25 g cucumbers
• 25 g purple cabbage
• 50 g strawberries
• A spoonful of extra virgin olive oil
• A teaspoon of white wine vinegar Salt

How is it done?

Chop the red pepper, yellow pepper, cucumber and purple cabbage into small cubes and put in a mixing bowl. Add quinoa, olive oil, white wine vinegar and salt as much as you like and mix. Place the washed and drained purslane on a serving plate as a bed. Place the quinoa mixture on it and the strawberries cut in half and serve. You can serve quinoa salad with purslane and strawberry together with beetroot sea bass with brown rice. Bon appetit already.

Ingredients for Broccoli Salad Recipe;

• 500 grams of broccoli
• 4 pickled cucumbers
• 1 can of corn (small)
• 2 roasted red peppers
• 3 cloves
• 3 tablespoons olive oil
• 1 lemon juice
• 1 teaspoon of salt
• 2 tablespoons of balsamic vinegar

Preparation of;

Separate the broccoli into the flowers, rinse well and boil for 4 minutes in boiling water. Strain and let cool on one side after passing through cold water. Roast the peppers, peel and slice them into a deep bowl. Add the cooled broccoli, corn, chopped pickles and grated garlic on top and mix. After adding the oil, balsamic and lemon juice, mix well and serve. Bon appetit!

Materials

• 5-6 leaves of lettuce
• 6-7 cherry tomatoes
• 1 cucumber
• 1 red onion
• 2 leaves of mint
• 1 radish
• 2 broccoli (flowers)
• Walnut
• 8-10 black olives
• 2 tablespoons of olive oil
• 1 tablespoon of vinegar
• 1 lemon juice
• Salt

RECİPE

• First, rinse the lettuce leaves with plenty of water and leave aside after squeezing the juice.
• Meanwhile, cut the cucumber, radish, onion and broccoli into small pieces.
• Chop the walnuts with your hands. Take the seeds out of the olives.
• After washing the tomatoes cut into 4-5 pieces.
• Finely chop the mint leaves.
• First, place the lettuce in the salad bowl.
• Place chopped onion, salad, radish, mint and broccoli on top.
• Add olive oil, salt, vinegar and lemon juice to the salad and mix it with a fork.
• Finally, add chopped walnuts, olives and tomatoes and serve. Bon Appetit.