Mung Bean and Pepper Salad with Pomegranate Molasses

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

Inspired by a recipe from Gaziantep, celebrated Istanbul chef Musa Dağdeviren created this fresh, tangy salad. In my version of his recipe, I add roasted bell peppers in place of the raw peppers he suggests and marinate the scallions and garlic with salt and lemon juice before adding them to the dressing. Bursting with flavor, the mung bean salad should be accompanied by freshly baked bread, as in Musa’s restaurants, or toasted pita. You can also serve it as a main course with