Gömeç salatası (mallow leaf salad)

Gömeç salatası is a light and healthy Cypriot salad. Mallow leaves (gömeç - 'gyuh-mech') have a mild, slightly earthy flavour similar to that of chard, but the leaves are silky in texture and the stalks are firmer. The salad is dressed simply with lemon juice and olive oil, so as not to overpower the mild flavours. You can also add chopped garlic to the dressing for a bolder flavour.

Wild mallow leaves grow all over the countryside in Cyprus during early spring, with locals picking them to make this salad or frying them to make yumurtalı gömeç ve patates (mallow leaves with egg and potato). You can find mallow leaves at most Cypriot food stores when in season.

We use the Cypriot variety of mallow leaves for this recipe.

Serves 2 to 3 as a side | Preparation time: 15 minutes | Cooking time: 10 minutes | Additional time for cooling if needed

Ingredients

For the gömeç
500g gömeç (mallow leaves), washed and drained	​½ tsp salt, or as desired
For the dressing
​100-150ml extra virgin olive oil, or as desired	25-50ml lemon juice, or as desired

Hob heat settings

Method

1. Trim the ends of the gömeç (mallow leaves) and discard them. Lay the mallow leaves flat on a chopping board and cut horizontally every 4cm along the leaves and stalks. 

   
   

2. Add the prepared mallow leaves and salt to a large saucepan, along with enough hot water to cover by 2cm. Simmer while loosely covered on a high heat for 5-10 minutes, or until the mallow leaves are cooked (the stalk pieces should be firm but tender in the centre). Drain completely in a colander.

   
   

3. Add the drained mallow leaves to a large bowl. In a separate bowl, mix the olive oil and lemon juice well to create a dressing, before pouring this over the cooked mallow leaves and mixing to evenly coat them. You can adjust the quantities of lemon juice and olive oil in the dressing to taste. 

   
   

4. Serve warm, or chilled from the fridge with some fresh bread, onions and olives on the side.