Su Teresi Salatasi (turkish Watercress Salad)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 1 tablespoon grape molasses (read intro)
• 1 tablespoon balsamic vinegar (read *note)
• 1 teaspoon sesame seeds, lightly toasted
• lemon slice

Recipe

• 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.