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A spicy finely chopped Turkish salad-spread of tomatoes, sweet pepper, onion, herbs, pepper paste, and pomegranate molasses.

What you’ll need

• tomatoes: 600 g
• red bell pepper: 250 g
• onion: 120 g
• parsley: 30 g
• pomegranate molasses: 40 ml
• olive oil: 45 ml
• pul biber: 8 g
• garlic: 12 g
• red pepper paste: 30 g
• lemon juice: 30 ml
• salt: 8 g

How to make it

1. Cut the tomatoes, remove the tough cores and most watery seeds, chop finely, and drain in a sieve for 10 minutes.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.