EZME (Spicy Turkish Salad)

1. Rinse all fresh vegetables under cold water and pat dry.

2. Finely dice the cherry tomatoes, green capsicum, red capsicum, and Spanish onion; place them in a large mixing bowl.

3. Finely chop the walnuts, parsley, and mint, then add them to the bowl along with the sliced green chilli.

4. Prepare the dressing by whisking together Turkish red pepper paste, pomegranate molasses, half a lemon's juice, olive oil, salt, and freshly cracked black pepper until smooth.

5. Drizzle the dressing over the vegetable mixture.

6. Toss the salad gently with clean hands or two large spoons, ensuring every piece is evenly coated with the dressing.

7. Taste and adjust seasoning with additional salt, pepper, or olive oil if needed.

8. Transfer the salad to a serving platter and serve immediately, optionally alongside toasted Turkish bread.

9. (Optional) Let the salad rest for 5 minutes to allow the flavors to meld before serving.