It’s always salad weather in our kitchen. Our favourite kind? A no fuss chopped salad filled with colourful vegetables and fresh herbs. A great side to a roast chicken, or perfectly suitable as a healthy main course.
PHOTOGRAPHY: SUECH AND BECK
Serves 2 as a main or 4 as a starter
1 large pita, cut into small wedges
4 Tbsp olive oil, divided
½ red onion, thinly sliced
3 Tbsp red wine vinegar
1 Tbsp za’atar or ground cumin
2 large tomatoes, diced
1 cucumber, seeds removed and diced
1 red bell pepper, diced
2 green onions, thinly sliced
4 Tbsp each fresh mint leaves and flat leaf parsley, finely chopped
3 Tbsp tahini paste
1 garlic clove
1 Tsp honey
1. Preheat the oven to 400F. Line a baking tray with parchment. In a bowl, toss the pita pieces with 1 tablespoon of olive oil and za’atar or cumin. Season with salt and pepper and tip onto the tray. Bake for 4-6 minutes until crisp and golden brown.
2. Combine the red onion and vinegar in a small bowl, set aside to quick pickle for 15 minutes.
3. In a large bowl, mix the tomatoes, cucumber, red pepper, green onion and herbs together. Add remaining tablespoon of olive oil and season with salt and pepper.
4. In a small food processor, combine the tahini, garlic, honey, juice from one lemon and 3 tablespoons of water. Scrape into a bowl and stir through remaining olive oil. Season with salt and pepper.
5. Drain the onions and add them to the mixed salad. Divide the salad between plates. Top with toasted pita chips and drizzle with tahini sauce. Cut remaining lemon into wedges to serve with salad.