A cultural melting pot fuelled by historical and sociological forces, Israeli cuisine draws on flavours from the Middle East, the Mediterranean, North Africa and beyond. Fresh, vibrant and entirely wholesome, this vegan salad is laced with herbs, lemon juice and sumac.
- 500 g (2 punnets) cherry tomatoes, halved
- 2 Lebanese cucumbers, chopped
- 6 spring onions, thinly sliced
- 1 cup (firmly packed) flat-leaf parsley, roughly chopped, plus extra, to serve
- ½ cup (firmly packed) mint, roughly chopped, plus extra, to serve
- 60 ml (¼ cup) lemon juice
- 50 ml extra virgin olive oil
- 1 tsp sumac (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine tomato, cucumber, spring onion and herbs in a bowl.
Whisk lemon juice and oil in a small bowl. Drizzle over salad and toss to combine. Season generously with salt and pepper, then scatter with sumac and extra herbs.
• Sumac is a lemony Middle Eastern spice available from select supermarkets.
Photography by Ben Dearnley. Food preparation by Phoebe Wood. Styling by Justine Poole.
As seen in Feast magazine, April 2015, Issue 41.