HERB SALAD WITH PRESERVED LEMON AND CRISPBREAD. 12/04/14
This salad is based on one that I first ate in Lebanon.You might want to check the saltiness of your preserved lemon before you use it – they can vary wildly.
INGREDIENTS METHOD

Serves 4-6

 

1 large white pita bread

Olive oil

1 bunch parsley, leaves picked

1 bunch of mint, leaves picked

½ bunch dill, fronds picked

½ bunch marjoram or oregano, leaves picked

¼ bunch thyme, leaves picked

75g/3 oz wild rocket

½ small red onion, very finely sliced

1 preserved lemon, flesh discarded, peel finely sliced

2 tbsp sesame seeds

Juice of ½ lemon

Extra-virgin olive oil

1 tbsp sumac, to serve

 

 

Preheat the oven to 200C/400F/Gas 6. Slice the pita bread across its middle to open it out like a book. Drizzle generously with oil, sprinkle with a little salt, place on a baking tray and put in the oven for 10 minutes until golden. Leave to cool.

 

Place all the herbs and the rocket on your largest chopping board, and chop everything to together until it is nice and fine. Transfer to a large bowl and stir in the red onion, preserved lemon and sesame seeds. Break the crisp pita bread into small bits and throw them in the bowl, too. Season well with salt and pepper, squeeze in the lemon juice and add a good slosh of your nicest oil. Mix everything together, then transfer to a serving plate and sprinkle over the sumac and sesame seeds before serving.

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HERB SALAD WITH PRESERVED LEMON AND CRISPBREAD. 12/04/14
This salad is based on one that I first ate in Lebanon.You might want to check the saltiness of your preserved lemon before you use it – they can vary wildly.
INGREDIENTS

Serves 4-6

 

1 large white pita bread

Olive oil

1 bunch parsley, leaves picked

1 bunch of mint, leaves picked

½ bunch dill, fronds picked

½ bunch marjoram or oregano, leaves picked

¼ bunch thyme, leaves picked

75g/3 oz wild rocket

½ small red onion, very finely sliced

1 preserved lemon, flesh discarded, peel finely sliced

2 tbsp sesame seeds

Juice of ½ lemon

Extra-virgin olive oil

1 tbsp sumac, to serve

 

 

METHOD

Preheat the oven to 200C/400F/Gas 6. Slice the pita bread across its middle to open it out like a book. Drizzle generously with oil, sprinkle with a little salt, place on a baking tray and put in the oven for 10 minutes until golden. Leave to cool.

 

Place all the herbs and the rocket on your largest chopping board, and chop everything to together until it is nice and fine. Transfer to a large bowl and stir in the red onion, preserved lemon and sesame seeds. Break the crisp pita bread into small bits and throw them in the bowl, too. Season well with salt and pepper, squeeze in the lemon juice and add a good slosh of your nicest oil. Mix everything together, then transfer to a serving plate and sprinkle over the sumac and sesame seeds before serving.

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ASPARAGUS WITH TURKISH FRIED EGGS. 31/05/14
LAMB SHOULDER ROASTED WITH SPICES AND POMEGRANATE. 12/04/14
CAULIFLOWER AND QUINOA TABBOULEH. 08/03/14
SQUASH, FETA AND BULGUR KIBBE. 08/03/14
KALE, WALNUT AND POMEGRANATE SALAD. 29/03/14
FATTEH. 02/08/13
CHERRY AND ALMOND PILAF. 09/08/13
SPRING FATTOUSH WITH PEAS. 17/05/14
MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13
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