Turkish vegetable recipes: asparagus‑lentil salad and zucchini sauté

A Turkish‑style asparagus salad combines trimmed green asparagus with red and yellow bell peppers, boiled green lentils, garlic, walnuts and a lemon‑olive oil dressing. The salad can be served alongside grilled chicken, steak or baked fish for a hearty meal.

A separate recipe highlights the light flavors of the Aegean kitchen: zucchini sautéed with olive oil, onion, tomato, tomato paste, a pinch of sugar and fresh dill. The dish is cooked until the zucchini are tender and the sauce thickens, then served warm or cold as a seasonal vegetable side.