Instructions

1. 1

   Only use shop-bought, cultivated watercress. Wash the cress thoroughly in a large bowl with plenty of cold water, changing the water two or three times, until there is no more sand at the bottom; remove any wilted leaves and thick, tough stems.

2. 2

   Drain the cress in a sieve and dry it well in a salad spinner or between tea towels so that the dressing clings to it. Pull larger sprigs into pieces 4 to 5 cm long.

3. 3

   Wash the radishes, trim the ends and shave or cut them into wafer-thin slices. Trim the spring onions and slice them diagonally into fine rings.

4. 4

   Cut the pomegranate in half crossways, hold the halves cut side down over a bowl and tap the skin firmly with a wooden spoon until the seeds fall out; pick out any white membrane.

5. 5

   Whisk the lemon juice, olive oil and salt in a small bowl until the dressing emulsifies slightly.

6. 6

   Mix the cress, radishes and spring onions in a shallow bowl, drizzle with the dressing shortly before serving and toss lightly. Scatter over the pomegranate seeds, dust with the sumac and serve immediately, before the cress wilts.

7. 7

   Tip: Watercress gathered wild from streams and ditches can transmit the common liver fluke, which is why only cultivated cress belongs in the salad. For a fruity, tart note, stir a teaspoon of pomegranate molasses (Turkish Nar ekşisi) into the dressing. The salad goes well with grilled lamb, rice and flatbread and should not be kept once dressed; unwashed cress keeps in the fridge wrapped in a damp cloth for one to two days.