Salads
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 deseed
- 250g cherry vine tomatoes
- 1 small green/red pepper, deseeded
The dressing
- 1 tbsp pomegranate molasses
- 100ml EVOO
- 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 & 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
