Turkish piyaz salad with roasted carrots and soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkish piyaz salad with roasted carrots and soft-cooked eggs

Signature Sauce

Turkish piyaz salad with roasted carrots and soft-cooked eggs

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian

2 Servings, 700 Calories/Serving

25–35 Minutes

Butter beans, pomegranate seeds, and red onion get dressed in our house-made lemon-tahini dressing for a Turkish classic.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ ounce sun-dried tomato strips (not in oil)
  • 3 or 4 carrots (about ¾ pound total)
  • ½ teaspoon Aleppo chile flakes (optional)
  • 1 tablespoon pomegranate molasses
  • 2 pasture-raised organic eggs
  • 1 red onion
  • Lemon-tahini dressing base (lemon juice - tahini - fresh garlic)
  • 1 pomegranate
  • 1¼ cups cooked butter beans
  • 3 tablespoons pitted Kalamata olives
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground sumac
Chef's Tip
Releasing pomegranate seeds from the fruit’s yellow pith can seem tricky, but not with Chef Justine’s fun and easy method: first cut the fruit in half, then, working over a bowl of water, thwack the outside of each half with a wooden spoon to spring the seeds loose.

Make It Ahead
The eggs and pomegranate seeds (Steps 3 and 5) can be prepared up to 1 day ahead; cover and refrigerate overnight. The onion (Step 4) can be salted up to 4 hours ahead, then rinsed just before using.

Nutrition per serving

Calories 700, Total Fat 40g (51% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 440mg (19% DV), Total Carb. 69g (25% DV), Fiber 15g (54% DV), Total Sugars 31g (Incl. 3g Added Sugars, 6% DV), Protein 17g
Contains: Eggs, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak the sun-dried tomatoes

Heat the oven to 425°F.
In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry.
While the tomatoes soak, prepare the carrots.

2

Prep and roast the carrots

  • Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then crosswise on the diagonal into 2-inch lengths.
On a sheet pan, toss the carrots with 1 tablespoon oil; season with salt and pepper and as much Aleppo chile as you like. Spread in an even layer and roast, stirring halfway through, until the carrots are tender and starting to brown, 12 to 15 minutes. Remove from the oven; drizzle the carrots with the pomegranate molasses and toss to coat. Season to taste with salt and pepper.
While the carrots roast and the tomatoes soak, prepare the eggs.

3

Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. Pour out the water and wipe out the pan.
While the eggs cook, prepare the red onion and lemon-tahini dressing.

4

Prep the red onion and lemon-tahini dressing

  • Peel and thinly slice the red onion.
In a large bowl, add the red onion and season generously with salt. Using your hands, massage the onion until it begins to soften and release its juices, 1 to 2 minutes. Rinse the onion and the bowl to remove the salt and juices. Return the onion to the bowl and set aside. In a small bowl, stir together the lemon-tahini dressing base and 2 tablespoons oil. Season to taste with salt and pepper.

5

Prep the pomegranate

  • Cut the pomegranate in half horizontally.
Fill another large bowl with water and set the bowl in the sink. Hold a pomegranate half, cut side down, over the bowl. Using a wooden spoon, beat the outside of the fruit to knock the seeds into the water. Repeat with the other pomegranate half. Skim off any pith that floats to the surface. Drain the seeds.

6

Finish the piyaz salad

  • Rinse the butter beans.
  • Coarsely chop the olives.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside 1 teaspoon chopped parsley for the carrots.
  • Cut the eggs in half lengthwise.
In the same pot used for the eggs, warm 1 tablespoon oil over medium heat until hot but not smoking. Stir in the beans, season with salt and pepper, and cook until warmed through, 1 to 2 minutes. Stir in the sun-dried tomatoes and cook until warmed through, about 30 seconds. Remove from the heat.
To the bowl with the onion, add the beans, sun-dried tomatoes, olives, remaining parsley, rice vinegar, and as much lemon-tahini dressing as you like and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the piyaz salad to individual plates and top with the eggs. Garnish with as many pomegranate seeds and as much sumac as you like. Garnish the carrots with the 1 teaspoon parsley and serve on the side.
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