This Onion & Sumac Salad is like nothing else for transporting me back to Turkey. It reminds me so much of all the delicious lamb I ate over there. Lamb is king in Turkey and the sheer amount of ways it's served is a meat lover's dream.
Peel the onion and cut in half. Cut into thin slices. Add salt, then place into a collander for 5 minutes.
Rinse the onion with cold water under the tap then gently dry on paper towels.
In a large bowl combine the onion with all the other ingredients and you're done!]
I like to serve mine cold, so will refrigerate for an hour to develop flavour and get crisp and cold. This pairs so well with lamb, but also chicken and fish as part of a larger Middle Eastern spread.