Levantine Chopped Salad with Sumac & Wild Garlic Dressing

Prep Time:

10–15 minutes

Cook Time:

No cooking required

Serves:

4

This is the simplest version of the salad; you can jazz it up with radishes and/or spring onions. Sumac gives the dressing a lemony flavour. I bring the ingredients out of the fridge an hour beforehand because I don’t like eating cold salads. I make my 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 tbsp cider or red wine vinegar
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