Levantine chopped salad, sumac & wild garlic dressing

Prep Time:

10/15 Minutes

Cook Time:

N/A

Serves:

4

This is the simplest version of this salad; you jazz it up by adding radish and or spring onions. Sumac gives a lemony flavour to the dressing. I bring the ingredients out of the fridge an hour before as I don’t like eating cold salads. I make own vinegars, choose one that is unpasteurised.

Ingredients

The salad

1 cucumber peeled and deseeded
250g cherry vine tomatoes
1 small green/red pepper, deseeded

The dressing

1 tbsp pomegranate molasses
100ml Extra virgin olive oil
1 tsp sumac
2 tbs vinegar cider or red wine
20 mint leaves
Sea salt & black pepper
20 wild garlic leaves

Method

1 Cut the cucumber and pepper into 1cm dice
2 Wash and cut the cherry tomatoes in half
3 Cut the deseeded pepper into 1cm chunks
4 Season the above ingredients and mix in a bowl
5 Blanch the wild garlic in boiling water, refresh in iced water and chop finely
6 To make the dressing pick and chiffonade the mint leaves, reserve half for garnishing
7 Add the rest of the ingredients, including the wild garlic leaves and vinegar to a bowl, season with salt and pepper, mix well with a whisk
8 Pour the dressing over the salad and garnish with the remaining mint leaves