Su Teresi Salatasi (Turkish Watercress Salad)

From turkishcookbook.com. Note: a word or two about grape molasses: Grape molasses, or uzum pekmezi (it goes by several names) is concentrated grape juice from the Mediterranean/Middle East. You can read more about it here: slowfoodbeirut.org/index_inv.php?c=inv18

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  bunch watercress, stems cut off, washed and drained (I used both) or 1  bunch arugula, washed and drained (I used both)
• 1  medium red bell pepper
• 10  bocconcini, balls or 10  slices feta cheese

• Dressing

• 1  tablespoon  grape molasses (read Intro)
• 1  tablespoon  white balsamic vinegar (read *Note)

• Garnish

• 1  teaspoon sesame seeds, lightly toasted
•  lemon slice

Directions

1. *Note: The original recipe did not specify a particular type of vinegar. Also, if you wish, the bell pepper can be grilled instead of broiled.
2. Whisk the dressing ingredients together in a small glass bowl.
3. Heat oven to BROIL.
4. Remove the stem from the bell pepper and cut it in half, discarding seeds.
5. Place the red pepper face down on a baking tray and place in the oven.
6. Roast for about 15 minutes. After roasting the bell pepper, place it in a paper bag, close the bag up and set aside for about 15-20 minutes.
7. Remove bell pepper from the bag; peel and devein. Cut into thin slices.
8. Arrange the watercress on a platter. Place the cheese and roasted red bell pepper slices on top.
9. Drizzle the dressing over the salad.
10. Garnish salad with lemon slices and sesame seeds.
11. Serve at room temperature.
12. Yield is estimated.