Onion, parsley and sumac salad (sogan piyazi)

“This is just the perfect accompaniment for kebabs. Don’t be shy in squeezing the onion – it really helps all the flavours blend in.” Maeve O'Meara, Food Safari Fire

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 2 red onions, finely chopped
• 10 flat-leaf (Italian) parsley sprigs, leaves picked and finely chopped
• 4 tsp sumac
• 2 tsp sea salt
• 1 lemon, juiced
• 4 tbsp olive oil

Instructions

Combine the onion, parsley, sumac and sea salt, and massage the chopped onions to get some of the juices out. Add lemon and olive oil, mix and serve with kebabs.

Recipe from Food Safari Fire by Maeve O'Meara (Hardie Grant, hbk, $55).  Photography by Toufic Charabati.

Food Safari Fire starts Thursday 7 January 2016 at 8pm on SBS. Visit the program page for recipes, videos and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.