Chopped Mezze Salad With Garlic + Tahini Dressing

Recipe
Written By pollen + grace


Recipe:

CHOpped mezze salad
with garlic + tahini
dressing

PLANT-BASED | GLUTEN FREE OPTION

Total time: 30mins
Serves: 2

We love a chopped salad as a side at dinner or for an easy meal-prep friendly lunch option - simply prep ahead and enjoy throughout the week! Inspired by delicious Middle Eastern ingredients, this simple chopped salad is ideal for summer.

INGREDIENTS

For the dressing:

  • 1/2 tsp ground cumin

  • A pinch salt

  • 1/2 cup tahini

  • 3 tbsp lemon juice

  • 2 tbsp olive oil

  • 1 garlic clove

  • 1/4 tsp ground cayenne pepper

  • 3 tbsp ice cold water

For the salad:

  • 100g grilled peppers (either pre-roast your own or use jarred)

  • 1/2 cucumber

  • Small handful mint leaves

  • Small handful parsley

  • Small handful dill

  • 1/2 romaine lettuce

  • 75g pitted green olives

  • 1/4 tin chickpeas

  • 75g quinoa, cooked

  • 3 toasted pita breads (just as good without for a GF option!)

  • 2 tbsp dukkah

METHOD

1. Make the dressing: combine cumin, salt, tahini, lemon juice, olive oil, garlic clove, cayenne pepper, and cold water into a blender and blend until smooth (if you don’t have a blender, simply mince your garlic then mix everything together with a fork)

2. Place the grilled peppers, cucumber, mint, parsley, dill and romaine onto a chopping board and chop into even pieces. Add to a bowl.

3. Add the olives, chickpeas, capers and quinoa. Crush one toasted pita into the bowl too.

4. Add your dressing, toss and sprinkle with dukkah

5. Serve with more toasted pita!

pollen + grace
Previous

Summer Greek Salad with Tzatziki
Next

Mexican Mushroom Asada Wrap