Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Fire-roast 3 medium ripe plantains directly over an open flame or on a grill until the skins are blackened and the plantains are softened, approximately 10 to 15 minutes.

2. 2

   Carefully peel the roasted plantains and dice them into 1-inch pieces.

3. 3

   In a large mixing bowl, combine the diced plantains with 0.5 cups of finely chopped red onion, 0.25 cups of chopped fresh parsley, and 0.25 cups of chopped fresh mint.

4. 4

   Add 0.5 cups of coarsely chopped walnuts and 0.25 cups of fresh pomegranate seeds to the plantain mixture.

5. 5

   Whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of pomegranate molasses, 1 tablespoon of fresh lemon juice, 1 teaspoon of sumac, 0.5 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the dressing.

6. 6

   Pour the prepared dressing over the plantain mixture and gently toss until all ingredients are well combined and coated.

7. 7

   Serve the Közlenmiş Muz Salatası immediately as a refreshing Turkish meze or a vibrant side dish.