serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
Ingredients
- 2 tomatoes, skin removed, deseeded, finely chopped
- ½ green capsicum, finely chopped
- 1 Lebanese cucumber, deseeded, finely chopped
- 1 tbsp thinly sliced chives
- ½ cup curly parsley, finely chopped
- 1 red onion, finely chopped
- 2 garlic cloves, grated
- 1 tsp dried mint
- 2 tsp za’atar, divided
- ½ cup (125 ml) extra virgin olive oil
- 1 lemon, juiced
- ½ loaf Turkish bread, halved
- Pomegranate molasses, to serve
- Salt and black pepper
Resting time: 5 minutes
Instructions
- In a medium bowl, combine the tomato, capsicum, cucumber, chives, parsley, red onion and garlic. Add the mint and half the za’atar, season with salt and pepper, and dress with the olive oil and lemon juice. Set aside for 5 minutes and allow to rest.
- Drizzle the Turkish bread with a little olive oil and char it on a grill pan. Transfer to a plate and spoon the salata on top. Drizzle with pomegranate molasses, scatter with the remaining za’atar and serve.
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Cook's Notes
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.
Stream free On Demand
The Cook Up with Adam Liaw
