08 October 2013

Chunky Mediterranean Salad

3 cups cherry tomatoes, halved*
1  cucumbers, diced
1 red capsicum, seeded and diced
1 large carrot, peeled and thinly sliced into rounds
1 large white onion, diced
2 cups lettuce, roughly chopped (use a mix of leaves if possible)
3 spring onions, thinly sliced
3 large cloves garlic, crushed
2 tbsp fresh coriander, finely chopped
2 tbsp fresh mint, finely chopped
2 tbsp fresh parsley, finely chopped
1  can chickpeas ,rinsed and drained

Salad dressing:
1 tbsp apple cider vinegar
juice and zest of 1 large lemon
1 tbsp extra-virgin olive oil
1 tsp ground sumac
1 tsp cumin
1/2 tsp ground cinnamon
kosher salt and freshly ground black pepper, to taste
To garnish:
1 tbsp toasted pine nuts


In a very large bowl, combine all salad ingredients. Toss gently to combine.

To make the salad dressing whisk all the ingredients together. Pour over the salad and toss to combine.  Refrigerate for 1 hour before serving.

To serve, gently toss the salad again to refresh the dressing. Sprinkle pinenuts over the top. This salad is best made the day it is to be eaten. Refrigerate leftovers and use within 24 hours.

*If you don't have cherry tomatoes cut large tomatoes into quarters. Cut each quarter into three chunks.

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