Middle Eastern-style chopped salad
Prepare
30 minutes
Serve
4 servings
Description
This crunchy, fresh summer salad with a tahini dressing holds its weight alongside other strong flavours at the table. This salad would be delicious served with barbecued meats or vegetables.
Ingredients
- 150g/5½oz tomatoes, roughly chopped
- ½ large cucumber, halved lengthways and seeds removed with the tip of a teaspoon, roughly chopped
- 1 bunch spring onions, finely sliced at an angle
- 400g tin chickpeas, drained
- handful fresh coriander leaves, roughly chopped
- handful fresh dill, roughly chopped
- handful fresh parsley leaves, roughly chopped
- salt and black pepper
- 30g/1oz light tahini (about 2 tbsp)
- 1 garlic clove, crushed
- 1 small unwaxed lemon, juice and zest
- ½ tsp runny honey
- salt and black pepper
Method
- To make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing.
- To make the dressing, in a small bowl whisk together all of the dressing ingredients, adding up to 50ml/2fl oz water to loosen until the mixture resembles thick cream. Season with salt and pepper.
- Toss the seasoned vegetables with the remaining salad ingredients, then drizzle over the dressing and toss to combine. Serve immediately.