Fattoush salad
Prep time: 15 mins
Cooking time: 4 mins
Serves 4
2 stale pittas, diced
20ml olive oil
4 large ripe tomatoes, diced
2 small cucumbers, diced
4 radishes, cut into thin strips
1 small red onion, chopped
A handful of small mint leaves
A handful of small parsley leaves
50g pomegranate rubies
For the dressing, whisk together
2 tbsp extra virgin olive oil
1 tbsp lime juice
2 tsp pomegranate molasses
1/2 tbsp sumac
1. Toss pita pieces in olive oil until well coated. Place them on a hot frying pan in a single layer and toast both sides. Set aside.
2. In a large bowl, mix together all the salad ingredients and refrigerate until ready to serve.
3. Drizzle the prepared dressing over the salad and add the pita croutons. Serve immediately.
Marinated lamb salad
Prep time: 10 mins
Marinating time: 30 mins
Cooking time: 4 mins
Serves 4
2 garlic cloves, crushed
2 tsp sumac
2 tsp chopped parsley
1 lemon, juice and zest of 80ml olive oil
2 tbsp pomegranate molasses
300g lamb fillets
200g cherry tomatoes, halved
1 cucumber, cut into chunky cubes
1 red onion, thinly sliced
A handful of mint and parsley, chopped
Lebanese bread, to serve
1. Combine garlic, sumac, parsley, lemon zest, 2 tbsp lemon juice, 30ml olive oil and 1 tbsp molasses in a shallow dish. Season with salt and pepper. Add lamb and turn to coat. Set aside to marinate for 30 minutes.
2. Preheat a barbecue or grill to medium-high. When hot, grill lamb for 3-4 minutes each side until cooked through. Leave lamb to rest while you prepare the salad with dressing.
3. To prepare the dressing, combine remaining lemon juice, oil and molasses in a small bowl. Season with salt and pepper, then whisk together.
4. To prepare the salad, combine tomatoes, cucumber, onions and herbs in a large bowl. Just before serving, drizzle with dressing and toss.
5. Slice lamb and serve with Lebanese bread.
Chicken salad with avocado and mango
Prep time: 10 mins
Cooking time: 40 mins
Serves 4
2 large chicken breasts
4 sprigs tarragon
1 tbsp olive oil
1 small red onion, finely chopped
1 tbsp cumin powder
1/2 cup mayonnaise, plus extra for drizzling
400g lettuce, washed, dried and chopped
1 medium mango, peeled and cut into thin wedges
1 avocado
50g walnuts
1. Place chicken a saucepan with just enough water to cover it. Add tarragon and cook on medium heat until chicken is done, about 40 minutes. Set chicken aside to cool in its poaching liquid. Once cool, remove chicken, skin it and cut diagonally.
2. Heat oil in a frying pan over medium heat. Add onion. Cook for 3-4 minutes. Remove from heat and add cumin powder and mayonnaise.
3. Place lettuce in a large bowl. Peel and slice avocado and place on lettuce, along with sliced chicken, mango and walnuts. Drizzle with mayonnaise. Season and serve immediately.
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Roasted pumpkin, purple spinach and shelal cheese salad
Prep time: 10 mins
Cooking time: 30 mins
Serves 4
200g pumpkin, skin on and cut into thin wedges
1 tbsp chopped fresh herbs
2 red peppers, cut into thick strips
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
200g purple spinach leaves, washed
150g shelal cheese
A handful of pumpkin seeds
1. Preheat the oven to 200°C. Toss pumpkin, fresh herbs and peppers in 2 tbsp oil. Season with salt and freshly ground black pepper.
2. Place vegetables on a baking tray in a single layer and roast for 30 minutes, turning once halfway, until cooked and lightly caramelised. Set aside to cool slightly.
3. Whisk together vinegar, mustard and remaining oil. Season to taste with salt and pepper.
4. Toss spinach leaves and roasted vegetables in half the vinaigrette and pile on to four plates. Add the cheese and drizzle with the remaining vinaigrette and pumpkin seeds.
Wild red rice salad with baby spinach and green beans
Prep time: 15 mins
Cooking time: 45 mins
Serves 4
120g wild red rice
200g green beans, trimmed, blanched and sliced
2 spring onions, thinly sliced
6 radishes, thinly sliced
100g baby spinach leaves
2 tbsp chopped mint leaves
2 tbsp pomegranate rubies
50g whole almonds
For Vinaigrette, whisk together:
2 tbsp extra virgin olive oil
1 tsp vinegar
1 tbsp honey
1 tbsp orange juice
1 tsp Dijon mustard
1. Bring a large pan of water to a simmer over medium heat. Add rice and a pinch of salt and cook for 45 minutes or until tender. Drain and rinse under cold water. Transfer to a large bowl to cool.
2. Toss rice with vegetables and almonds. Toss in the vinaigrette.
3. Divide among four bowls and top with mint and pomegranate rubies.
