This Arabic medley of vegetables is topped with crisp flatbread pieces.
- 250 g (9 oz) yellow heirloom cherry tomatoes
- 3 Lebanese (short) cucumbers, diced
- 1 yellow capsicum (pepper)
- 1 red capsicum (pepper)
- 1 green capsicum (pepper)
- 1 red (Spanish) onion
- 1 bunch red radishes
- 1 large handful mint leaves
- 1 large handful purslane
- 1 cup chopped flat-leaf (Italian) parsley
- 2 cups chopped Lebanese (flat) bread
- juice of 1 lemon
- 2 tbsp sumac
- 100 ml (3 ½ fl oz) extra virgin olive oil
- 1 tsp salt
- 2 cloves garlic, crushed
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.
1. Pre-heat oven to 180°C (350°F).
2. Cut all vegetables into same-sized (bite size) pieces. Mix in a bowl with the chopped herbs.
3. To make the dressing, whisk all of the ingredients together until combined.
4. Spray the Lebanese bread with canola oil and cook in the oven for 5–10 minutes, or until crispy.
5. To serve, mix the dressing through the salad and place in a serving bowl. Top with the crispy Lebanese bread.
Recipe from Coya – French, Middle Eastern Cuisine by Ashraf Saleh (New Holland Publishers RRP $39.99).