In the dog days of summer, a persistent tap-tapping sound can be heard resounding around the Datca Peninsula. Look for people huddled over piles of green shells to find the source of the tapping. This summer’s almond crop is in and the best way to get to the badass nuts is by hammering the shell open – labourious but ultimately worthwhile work!
The almond, badem in Turkish, is an important crop on the peninsula – check out this post from a few years ago on the many uses for almonds. We got hold of some of this year’s crop and combined them with some grilled peaches and halloumi cheese to make a super-tasty summer salad.
We got the idea for the grilled peaches from a salad we had in Kaş, Turkey. We grilled the peach and halloumi slices on the barbecue until they took on the required charred appearance. The combination of the sweetness of the peach with the saltiness of the cheese is a winning one.
Ingredients (serves 3-4)
250 g halloumi
One large peach
One large tomato
One bunch of rocket leaves
Two green peppers
Four spring onions
One teaspoon capers
One teaspoon dried thyme
Cut the peach into eight slices and grill until just starting to char. Cut the halloumi cheese into eight pieces and grill until it goes a golden-brown colour.
Roughly chop the rocket leaves and slice the cucumber and green peppers and mix together with the capers. Dress with the thyme, olive oil and pomegranate sauce.
Slice the tomato into wedges and arrange with the peach and halloumi slices on top of the green salad. Just before serving, place an almond on top of each halloumi slice and put four in the middle.
Knidos Cookery Club has just arrived back at its home base on the Datça Peninsula in Turkey. We’re going to soak up some more culinary inspiration from the place where the Mediterranean and Aegean Seas meet around the ancient Greek settlement of Knidos.
To celebrate being back in Turkey, we’ve prepared a piyaz salad, one of the favourite dishes of Turkish cooking, that combines small white beans with some readily available staples of the local kitchen; namely tomatoes, onions, green peppers, parsley and lemons.
The secret of this dish is in getting the beans just right – not too mushy but not too firm either. They need a good, long overnight soak and some slow cooking to achieve the required consistency.
The dressing used varies across Turkey from the basic lemon, olive oil and apple vinegar one favoured in Istanbul to the tahini-infused one from Antalya, paying tribute to the Arabian influence from the Middle East on the city’s cuisine. We have opted for the creamy, nutty taste of the latter.
Ingredients (makes 3-4 servings)
200 g dried haricot beans or other small white beans soaked overnight
1 medium-sized plum tomato
1 long, green pepper (e.g. çarliston pepper – see photo above)
1 small onion
Small bunch of parsley
50 ml olive oil
50 ml apple vinegar
25 ml tahini
2 teaspoon dried thyme
1 teaspoon red chilli flakes
Optional: Two boiled eggs or one avocado
Cook the beans over a low heat until tender but not starting to go mushy. When cooked, drain off the cooking water, reserving 100 ml to make the dressing. Pour the vinegar and sprinkle the thyme over the beans and leave to cool.
After leaving for a few hours, add the vinegar the beans were soaking in to the reserved bean juice and then blend with the olive oil, tahini and the juice of one lemon to make a smooth sauce.
Finely dice the tomato, slice the pepper and onions into rings and chop the parsley finely. Add these to the beans.
Cover the salad and put it in the fridge for a few hours. Serve with wedges of the second lemon and sprinkle the red chilli flakes over the salad.
Just before serving, pour the dressing over the bean salad and season with black pepper and gently mix all the ingredients together with a wooden spoon.
You can garnish with quarters of boiled egg if you wish or, for a vegan twist, you can garnish the salad with slices of avocado.