Toros Salad

• 1 bunch parsley (about 3 cups chopped)
• 7 -8 green onions
• 1 small handful each dill, mint and arugula (1/2 to 3/4 cup each)
• 2 tomatoes, seeded and chopped
• 2 tablespoons olive oil
• 12 teaspoon ground sumac
• 1 12 teaspoons pomegranate molasses
• 1 pinch red pepper flakes (or to taste)
• salt, to taste
• 1 -2 tablespoon pomegranate seeds (optional)

1. Wash and dry the herbs and greens.
2. The easiest way to get the parsley leaves is to take the bunch and hold it leaves down.
3. Take a sharp knife and chop it down along the stems.
4. The leaves will separate from the stems very nicely.
5. Gather them together and chop finely.
6. I had about 3 cups chopped parsley.
7. Transfer to medium bowl.
8. Finely chop the dill, mint and arugula.
9. I used rather less mint.
10. I also used watercress instead of arugula, as there was none at the market.
11. Add to bowl.
12. Add the chopped and seeded tomatoes (I might add more).
13. In a small bowl, whisk together all the dressing ingredients.
14. Drizzle over the salad and gently toss to coat.
15. Sprinkle the pomegranate seeds over all, if using.

parsley, green onions, handful, tomatoes, olive oil, ground sumac, pomegranate molasses, red pepper, salt, pomegranate seeds

Taken from www.food.com/recipe/toros-salad-509141 (may not work)