Of course we all love to cook – but occasionally, there just isn’t time. That’s when I whip up a big bowl of this delicious chopped salad which keeps well for days in the fridge. Found all over the Middle East, it makes an interesting alternative to a leafy green salad (which doesn’t keep well once dressed). Use this recipe as a guide, add some black olives and Feta for a classic Greek salad, or toss in some anchovies, red capsicum, dill, oregano or any other herb you fancy. It’s also great with grilled meats or just about anything. I pour a glass of delicious Sutton Grange viognier alongside and am very content!
Serves 2 as a main or 6 as a side dish
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