Radish and Beet Salad

Ingredients

• 175 g turnips
• 100 g radishes
• 1 tsp ground sumac
• 1 tbsp pomegranate syrup
• 1 pinch black pepper
• 2 tbsp olive oil
• 1 pinch salt
• 2 tsp lemon juice
• 1 tbsp pomegranate seeds
• 1 handful parsley

Method

1. Clean radishes and turnips and cut into thin slices.
2. Combine sumac, pomegranate syrup, pepper, olive oil and salt well to a bowl.
3. Add the sliced vegetables and mix well with your hands.
4. Place on a plate or bowl. Drizzle over lemon juice and sprinkle with pomegranate seeds and chopped parsley and serve.