Chopped Mezze Salad With Garlic + Tahini Dressing

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.

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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!