It's slightly gratuitous of me to call this a recipe, as a salad isn't exactly a technical triumph.
The more accurate description would probably be "a combination of nice things in one bowl". Though I would like to add that most of my most successful dishes follow this formula, as you can't really go wrong if you have a bunch of extremely delicious ingredients which all vaguely go together.
This salad is a result of my currently rather fecund herb garden and also a product of necessity, as I needed a quick and simple side salad to go with Des' birthday meal this weekend.
Whilst this salad is not exactly authentic, I have taken a lot of inspiration here from the multitude of middle eastern recipes I have been trying out recently thanks to new my cookbook shelf additions from chefs such as Sabrina Ghayour and Yotam Ottolenghi.
There are no real instructions here, just combine everything in a decorative manner and enjoy. The measurements are really quite vague, for which I apologise. As long as you keep the ratios generally the same, you can't go wrong!
- A handful of rocket leaves, the peppery the better
- A handful of lettuce leaves
- A large bunch of fresh coriander, chopped (2 tablespoons once chopped)
- A large bunch of fresh flat leaf parsley (again around 2 tablespoons once chopped)
- A large bunch of fresh mint leaves (2 tablespoons once chopped)
- As many small tomatoes as you can stand, chopped in half
- A handful of almonds, lightly crushed. (You can do this in a ziplock bag with a rolling pin if you do not have a pestle and mortar)
- Sea salt and ground pepper to taste
- 1tbsp lemon juice
- A glug of extra virgin olive oil
You can also serve with a good dollop of tahini if that takes your fancy!
This salad would be a great side for most middle eastern spreads and would also work well topped with za'atar grilled chicken.
For Des' birthday, we enjoyed it with Sabrina Ghayour's Six Hour Pork Belly (from Sirocco), which we served together in wraps with lashings of tahini.