Fattoush Salad

Fattoush Salad

Fattoush… has to be one of the most popular salads (beside or perhaps just after tabbouli) on a Lebanese menu. It’s healthy, tangy and fresh with a perfect crunch from the addition of toasted pita bread. It’s also very easy to make and works as a great accompaniment to many meals. Here’s how to make it… Ingredients ½  cos lettuce, shredded 1 cucumber, diced 2 tomatoes, diced 5 radishes, sliced 2 spring onions, finely chopped ½ red capsicum, diced 1 handful parsley, chopped 1 tbsp mint, chopped 1 Lebanese bread Dressing 1 garlic clove, crushed 2 tsp sumac 3 tbsp olive oil 3 tbsp lemons juice 1 tsp salt 1 tsp pomegranate molasses Method In a large bowl place lettuce, tomatoes, capsicum and cucumbers, radish, spring onions, mint and parsley. Toast the bread under the grill until crisp. This may only take a couple of minutes so don’t take your eyes off it and let it burn. In a small bowl combine the garlic, sumac, oil, lemon juice, salt and pomegranate molasses to make the dressing. Break up the bread and add with dressing to vegetables. Toss gently and serve salad immediately....
Lebanese Cucumber & Yoghurt Salad 

Lebanese Cucumber & Yoghurt Salad 

Although this recipe may sound like a dip, it’s actually not. Growing up, my Mum made this (Kh’yar wa Laban, as it’s known in Arabic) often and we loved eating it on its own like you would a salad. It was perfect on those summer days when a warm meal just couldn’t be tolerated! You can of course serve it as a side with other dishes or as a condiment. It’s great with a rice or even as part of a BBQ spread. Here’s the very simple recipe for you! What you’ll need: 2 cucumbers 1/2 cup fresh mint leaves 2 cloves garlic pinch of salt 1kg tub yoghurt (I prefer Greek) 1/4 cup water Method: Crush garlic cloves with a pinch of salt. Slice cucumbers in half, lengthways. Using a spoon, scoop out and discard seeds. Finely dice cucumbers into 1/2 cm cubes. Chop mint leaves. Add yoghurt to a medium sized bowl. To the yoghurt, add the garlic, salt, diced cucumber, mint & water. Mix until well combined. Serve with rice or meat. Or just enjoy it on its own!  ...
A Cauliflower & Pomegranate Salad to wrap up 2015

A Cauliflower & Pomegranate Salad to wrap up 2015

Hey there guys & girls! For this last post of the year I wanted to gift you with a special recipe. I know you will love this spicy, tangy & sweet salad that I developed recently. But before I get to that I just wanted to give a final wrap up of 2015.  (If you want the recipe & YouTube link now, just scroll down to the bottom of this post). So, that’s pretty much it, I guess. Yep, we are coming into the last week of 2015! And what a wonderful 2015 it has been! For me it has recorded the beginning of new adventures and served up some great new opportunities. The most wonderful thing is though, this year I have come to some eye opening life affirmations. When I started my teaching career (some 15 years ago) I had big goals. Goals, which I believe, with hard work I managed to achieve. I wanted to be the best teacher I can be, to secure more responsibilities, leadership roles & a good salary. I achieved all that and more and when I did I really was convinced that I was at the pinnacle of success. I had made it … or so I thought. When I decided to take a break from teaching in 2012 to pursue photography, I often wondered if I had made the right decision. I had a successful career and I gave it all up, was I crazy? Well, this year, for the first time, I realised I wasn’t crazy at all. I know I made the right decision. I know I did because I have come to...
A Lebanese Potato Salad

A Lebanese Potato Salad

  What you’ll need: 5 – 6 potatoes 3 spring onions finely chopped Handful of chopped parsley leaves Handful of chopped mint leaves Juice of 1/2 lemon 5tbsp olive oil 1tsp salt Pinch ground black pepper 1/2 tsp baharat (Lebanese allspice) 1/4 of a red onion, finely chopped 1/4 of a red capsicum, finely chopped. 1. Peel & cube potatoes. Place in a saucepan of cold water. Bring water to the boil then turn down to a simmer for 15 minutes. Once cooked, set aside to cool. 2. Chop up parsley, mint, onion & capsicum. Place in a salad bowl with lemon, oil & spices. Mix all ingredients , being careful not to smash potato. Enjoy as a side dish or as a light lunch on its...
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