October 17, 2010

From the Syrian Food Safari on SBS, this recipe is so fresh and vibrant, and tasty! We served the salad with slow roasted leg of lamb and labne mixed with fresh mint and olive oil – delicioius!


3 garlic cloves, crushed
1 tsp salt
2 tsp sweet paprika
2 tsp sumac
2 tbsp olive oil
2 tbsp lemon juice

2 Lebanese cucumbers
2 medium tomatoes
Handful of baqli leaves (purslane) [if you cannot find this it’s fine without]
Handful of finely sliced radish
4 leaves iceberg lettuce
½ red capsicum
½ green capsicum
½ cup of mint
½ cup flat leaf parsley chopped
3 spring onions, chopped
1 toasted pita bread/Lebanese bread

Crush the crushed garlic and mix the salt, paprika, sumac, olive oil and lemon juice in a small bowl.

To a large mixing bowl add the following; cucumbers cut into 1cm pieces, tomatoes cut into eighths, baqli leaves, radish, lettuce roughly torn, the red & green capsicum cut into 2cm squares, fresh herbs and the spring onions. Add the bread, torn into small, rough pieces.

Pour the dressing over the salad and toss well and serve.


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