Vegan, healthy, delicious and impressive but easy to assemble. My take on a green middle eastern delight is perfect for a light midweek supper. Best served in a warm summer garden or by candlelight in the kitchen if the summer evenings are scarce. Pure plant based eating.
Whip up the dressing ahead of time and make this even quicker. Remember this is simple Skullcookery and we don’t need exact measurements just flair and enthusiasm!
For The Dressing
- Juice of 3 Lemons
- 2 tablespoons Toasted Sesame Oil
- 2 tablespoons Pomegranate Molasses (I swear you can buy it in Sainsburys!)
- 2 Garlic Cloves
- 2cm cube Ginger, grated
- Sea Salt
For The Salad
- Two handfuls of spinach
- Half a Romain Lettuce, chopped
- Vine Tomatoes, halved
- 2 Spring Onions, finely sliced
- Handful of Chopped Coriander
- Good handful of Dried Apricots, chopped
- Mixed Walnuts & Flaked Almonds, slightly chopped
Prepare the zesty dressing first. Finely chop up the garlic bulbs and grate the ginger into a bowl. Squeeze the juice from the lemons and pour onto the garlic mixture. Add the sesame oil and pomegranate molasses. Stir and add the sea salt to suit your taste. Set aside.
Combine the spinach, and lettuce with the tomatoes, spring onions, coriander and dried apricots in a large serving bowl. If you want to make it extra tasty and you have the time and inclination, slightly toast your walnuts and flaked almonds. When you are ready to serve, pour on your dressing and toss together to coat everything evenly. Sprinkle generously with your nutty mixture.
If you are reading this and thinking how hungry you will still be after just a salad, fear not as I would be thinking exactly the same! I have come up with a few simple suggestions to add, that will fill the void.
- Add some bakery bought sourdough or flatbreads, and just heap the salad on top and use it to mop up the sweet, sour delicious dressing juices…..mmmm.
- Make some inspired rice. Short-grain will do just fine. Add flavour with whatever you have lurking in your spice cupboard like cumin, coriander, tumeric, garam masala or all of them. Don’t be afraid to experiment.
- Make some quick Bombay style potatoes with chilli, tumeric, cumin, even more spinach (its good for you!) Just boil some baby potatoes, drain, add your spices and cook for a few minutes on a medium heat. Add some tinned tomatoes and spinach. When cooked, top with coriander.
Enjoy. Please let me know your thoughts and what you made to accompany your middle eastern salad.
For more Skullcookery from The Mews https://www.atthemews.co.uk/2020/07/skullcookery/