7 Tasty Middle Eastern Salads To Make At Home

METHOD

1. Preheat the oven to 240°C. Cut the sweet potato and carrot (both unpeeled) into 1cm pieces. Cut the tomato into 2cm chunks. Slice the red onion into 1cm wedges. Slice the zucchini into 1cm half-moons. Place the sweet potato, carrot, tomato, onion, courgette on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of pepper and salt. Toss to coat, then roast on the top oven rack until tender, 25-30 minutes. 

2. While the veggies are roasting, finely grate the garlic. Slice the lemon into wedges. In a medium bowl, combine the garlic, Souk Market spice blend, a pinch of salt, the Greek yoghurt, a squeeze of lemon juice and a drizzle of olive oil. Add the chicken breast and toss to coat. Set aside.

3. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

4. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until golden, 2-3 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. Set aside to rest for 5 minutes.

5. While the chicken is baking, combine the remaining greek yoghurt, a squeeze of lemon juice and a pinch of salt and pepper in a medium bowl. Set aside. Roughly chop the parsley (save a few leaves for garnish). Transfer the roasted veggies to a large bowl, add the baby spinach leaves, chopped parsley and crumble in half the feta. Gently toss to coat. Season to taste with salt and pepper.

6. Thickly slice the chicken. Divide the roast veggies between plates and crumble over the remaining feta. Top with the chicken, lemon yoghurt, flaked almonds and reserved parsley leaves. Serve with the remaining lemon wedges.

Visit HelloFresh.co.uk

METHOD

1. Combine the spelt and stock and simmer on the hob on a medium heat for 30 minutes. 

2. When cooked, mix with the drained chickpeas, check the seasoning and keep aside until later.

3. In the meantime, add the carrots, 1 tbsp of oil, and salt and pepper to a baking tray. Roast at 200°C (fan) for 25 minutes.

4. To serve, divide the spelt and chickpeas between the plates and add the roasted carrots on top. Whisk together the remaining olive oil and yoghurt and drizzle over the carrots. Garnish with the seeds and parsley.

   Visit Miele.co.uk

METHOD

1. This recipe is perfect for when you want to throw together a fresh and tasty recipe really quickly. The texture of the chickpeas and roasted peppers brings the salad to life while the harissa paste and lemon juice adds depth while still being light enough to enjoy as a summer salad. The method is simple – just mix together all of the ingredients in a salad bowl, then serve.

Visit CooksAndCo.co.uk

METHOD

1. For the roasted cauliflower and chickpeas, trim the leaves from the cauliflower and cut into 4 pieces from the root, being careful not to cut right the way through. Pull the pieces apart. Place the cauliflower pieces on to a perforated steam tray and steam in the oven at 100°C for 4 minutes. If you don’t have a steam oven, simmer in a pan with salted water for 4 minutes, refreshing them in cold water immediately after.

2. Meanwhile, preheat an oven to 200°C. Combine the softened butter with the spices and mix well. Place the chickpeas on a baking tray followed by the par-steamed cauliflower pieces. Rub the majority of the spiced butter on to the cauliflower and then dot the remaining butter over the chickpeas. Put the tray in the preheated oven and cook for 35 minutes until the cauliflower and the chickpeas are roasted and crispy.

3. For the dressing, whisk the feta cheese and Greek yoghurt together until smooth. Add the lemon juice and enough water to make a pourable dressing.

4. To serve, lift off the cauliflower pieces and in a bowl, combine the roasted chickpeas, herbs and chopped red onion. Season to taste with salt and pepper. Divide the chickpea mixture equally between 4 plates and sit a piece of cauliflower on top of each. Finish by pouring over some of the dressing.

Visit Miele.co.uk

METHOD

1. Peel and cut the aubergine into cubes. Drizzle with olive oil, sprinkle with salt and roast in a preheated oven at 180°C for 25 minutes.

2. To make the pomegranate vinaigrette, combine all the ingredients in a mixing bowl. Whisk in one direction to get a consistent mixture.

3. Combine the chopped lettuce, rocket, thyme, tomatoes, cucumber, mint and radish in a mixing bowl. Mix carefully with the tips of your fingers, then place in a salad bowl.

4. Top with the roasted aubergine cubes, pomegranate seeds and serve with the vinaigrette.

Visit TheLebaneseBakery.com

METHOD

1. Soak the onion in cold water for ten minutes.

2. Cut the tomatoes into different shape and slices, depending on their size. Place in a large bowl with the dates, season with salt and pepper and leave to marinate for 10-15 minutes.

3. Drain any liquid from the tomatoes and add the capers, lemon juice, drained red onion, mint leaves and mix well to combine everything. Taste and adjust seasoning if required. Then add the Olive oil and mix thoroughly again.

4. Place on a large serving platter or divide between bowls. Drizzle the Black Tahini generously over the top.

Visit Belazu.com

METHOD

1. In a small non-stick pan, heat the oil, chili, garlic and onions over a medium heat. Sweat for 3-5 minutes (or until the garlic starts to brown), stirring constantly, to prevent sticking.

2. Add the vinegar and leave to boil rapidly, until the liquid has almost all evaporated – about 3-5 minutes.

3. Meanwhile, in a serving bowl mix the chickpeas, chili & onion mix, feta cheese, olive oil, spring onions, coriander and parsley, and stir well.  

4. Season to taste with black pepper. Serve immediately.

5. This recipe works well with left-over chicken also – simply shred cooked chicken and add to the vegetable mix before you add the dressing.  When heated through, add the dressing, parsley and nuts. 

Visit Amazon.co.uk