Middle Eastern-style chopped salad
This crunchy, fresh summer salad with a tahini dressing holds its weight alongside other strong flavours at the table.
This salad would be delicious served with barbecued meats or vegetables.
Ingredients
For the salad
- 150²µ/5½´Ç³ú tomatoes, roughly chopped
- ½ large cucumber, halved lengthways and seeds removed with the tip of a teaspoon, roughly chopped
- 1 bunch spring onions, finely sliced at an angle
- 400g tin chickpeas, drained
- handful fresh coriander leaves, roughly chopped
- handful fresh dill, roughly chopped
- handful fresh parsley leaves, roughly chopped
- salt and black pepper
For the dressing
- 30g/1oz light tahini (about 2 tbsp)
- 1 garlic clove, crushed
- 1 small unwaxed lemon, juice and zest
- ½ tsp runny honey
- salt and black pepper
Method
To make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing.
To make the dressing, in a small bowl whisk together all of the dressing ingredients, adding up to 50ml/2fl oz water to loosen until the mixture resembles thick cream. Season with salt and pepper.
Toss the seasoned vegetables with the remaining salad ingredients, then drizzle over the dressing and toss to combine. Serve immediately.
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