Bostana salatas orchard salad with pomegranate molasses recipe by Ozlem Warren

Vegetables cut finely in this salad with fresh mint, parsley, lemon, and pomegranate molasses. Option to add purslane/cucumber. Can turn into cold soup with ice cubes.

Olive oil not traditionally used; can be added before serving. Recipe includes onion, green pepper, spring onions, tomatoes, parsley, mint, pomegranate seeds, and molasses. Serves 4-6.

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