Last summer, Mat and I spent two beautiful and eye-opening weeks in Turkey. Given we both enjoy cooking and love trying new things, the Grand Bazar was one of our highlights. OK, the constant haggling was intense and our bargaining technique most likely left the shopkeepers laughing… But once we got used to the overwhelming sights, sounds and smells, we were able to stock up on spices, dried fruit and tea. Since then, Mat has been inventing all kinds of ways to use the spice mixes he chose (he’s great at improvising that way), whereas I was just waiting to find a great recipe to use my sumac – the one spice I was adamant about getting from the Bazaar. Here it is kids!
Sugar snap peas, radishes, ricotta salata and mint with sumac dressing.
I found this sugar snap salad recipe in the July edition of Bon Appétit and was drawn to it even before knowing there was any sumac in there. Oh how happy it made me when I saw it was centre stage in the dressing! And wouldn’t you know it, just a few pages later, I found an 8-page spread on Turkish cuisine. I have to say, I ♥ my Bon Appétit.
Recipe:
From Bon Appétit, July 2011 issue
Makes 8 to 10 servings
1 ½ lb sugar snap peas, trimmed, stringed and cut on the diagonal
Kosher salt
3 tbsp olive oil
1 tbsp lemon juice (or more if desired)
1 tsp white wine vinegar
1 tsp sumac (a lemony Mediterranean spice) plus more for garnish (in my case, it was lots more 
)
1 bunch of radishes, thinly sliced
4 oz. ricotta salata or feta, crumbled (ricotta salata is salted aged ricotta, which resembles feta but is firmer and less salty)
freshly ground black pepper
2 tbsp coarsely chopped mint
Blanch peas in boiling water about 2 minutes. Drain and transfer to a bowl filled with water and lots of ice to prevent the peas from cooking any more and preserve the bright green colour. Dry peas on kitchen towels.
To make the dressing, whisk together the oil, lemon juice and vinegar and half of the sumac. Toss the peas, radishes, cheese and mint together in a large bowl. Add the dressing and adjust seasoning. Sprinkle the rest of the sumac on top.
After 10 years of writing corporate speak as a communications specialist for large companies in Montreal, I’ve finally given into my self-indulgent desire to write my way and share my love for food. Writing and cooking are my creative outlets. When I do them right, they help me relax and comfort me...
Hello again!
I made this at the cottage over the weekend. I found sumac at Marché Jean Talon. Unfortunately, i had forgotten the peas at home in Montreal so I substituted with arugula and you know what, it was still super awesome! Thank you!
Wow! I’m happy you came up with a variation of this recipe. I wouldn’t have thought of arugula, but I can see how that would work great. If you liked this, you might also like the zucchini and feta salad I posted a few months ago. Thanks again for reading and taking the time to drop me a note. Take care and say hi to the hubby for me.
Jess