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Farha’s Middle Eastern-style salad

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Ingredients

1 Eggplant Cut Into 1cm Cubes
4 Tbsp Olive Oil
3 Flatbreads e.g. Pita. Cut Into Small Squares
3 Capsicums Deseeded and cut into cubes
2 Large Tomatoes Diced
3-4 Spring Onions Sliced
Small Bunch Flat Leaf Parsley Chopped
1/4 Cup Mint Leaves Chopped
Pomegranate Pressing
3 Tbsp Pomegranate Molasses 
3 Tbsp Olive Oil
Juice of Half 1 Lemon
2 tsp Brown Sugar
Salt and Ground Pepper
To Garnish
Seeds from half a pomegranate

Farha’s Middle Eastern-style salad

  • Medium

Ingredients

  • Pomegranate Pressing

  • To Garnish

Directions

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This is a gorgeous salad, inspired by the flavours of the Middle East. My sister Farha lives in Abu Dhabi, and I first had this salad on one of my trips to visit her. She put it together easily and served it with some succulent roasted lamb. It goes beautifully with any Eastern-flavoured meat dish but is just as good on its own as a light meal. It is my go-to when I am asked to bring a dish to share at a dinner party. It’s light, fresh and beautifully flavoured.

Serves 4–6 

Prep time 20 mins 

Cooking time 20 mins

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Steps

1
Done

Preheat oven to 180°C. 

2
Done

Spread eggplant on a baking tray, drizzle with olive oil and bake until golden and crisp, about 12–15 minutes.

3
Done

Heat olive oil in a frying pan, add flatbread pieces and fry in batches until golden. Season with salt and pepper and set aside on a plate lined with a paper towel.

4
Done

Place capsicums, tomatoes and spring onions in a large salad bowl with parsley and mint. Toss together. Place all dressing ingredients in a jar and shake to combine. Add the dressing to the salad and mix again. Add the flatbreads when you are ready to serve, so they remain crisp. 

5
Done

Garnish with pomegranate seeds.

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