This is a really nice simple dinner party salad. This salad is a combination of roasted tomatoes with fresh herbs and sumac – a Middle Eastern versatile spice with a tangy lemony flavour.
The roasted tomatoes add depth to the overall flavour of this simple salad.
What I love most is the crunchy pine nuts and fried bread piled on top. Their golden colour and crispy texture make them not only delicious but visually appealing.
This salad pairs well with fish!
- 250 grams cherry tomatoes
- 2 tablespoons pine nuts
- ½ flat Arabic bread
- 10 large cos leaves roughly shredded
- 100 grams mixed salad leaves
- 1 cup flat leaf parsley leaves
- 1 cup watercress
- 2 radishes (large) thinly sliced
- 2 pickled onions sliced
- 4 tablespoons olive oil
- 1 garlic clove crushed
- 1 teaspoon sumac
- Cracked black pepper
- Salt to season
*Roasted tomatoes can be prepared a day ahead.
*You can substitute pickled onion for red onion
*Step 1 is optional. You can use store bought roasted tomatoes
Step 1. Preheat oven to 180 degrees. Line a baking tray with baking paper.
Cut cherry tomatoes in half, drizzle with 1-2 tablespoons olive oil and season with salt. Roast until the tomatoes are lightly dried and darkened but still a little juicy (approximately 35-40 minutes). Otherwise you store bought roasted tomatoes.
Step 2. Roll flat bread tightly into a log shape and thinly shred
In a small frying pan, heat 3 tablespoons of olive oil and fry the pine nuts until golden in colour. Remove pine nuts and drain on paper towel leaving oil in the pan. Repeat process with shredded flat bread. Bread can be drained together with the pine nuts. Set aside.
Step 3. Place all remaining salad ingredients in a bowl.
Place ingredients for the dressing in a jar, Season with salt and pepper. Shake well. Pour over salad and toss well.
Step 4. Serve salad on a flat platter. Arrange roasted tomatoes on top. Garnish with pine nuts and crunchy bread.
Serves 4-6 people
Why you will love this salad
Are you wondering what protein to serve along side this salad. Here are some suggestions: lamb backstrap, fish with tahini sauce, Spicy Lamb Pastries,
keep it vegan and pair it with Burghul Wu Bandoura, Eggplant and Chickpea Stew or baked eggplant with tahini sauce,
Sahtan – Enjoy In Good Health