Syrian chopped-leaf salad

Syrian chopped-leaf salad

By
From
Saha
Serves
4
Photographer
Matt Harvey

Syrians often use chopped leaves in salads, rather than leaving them whole or roughly broken. Substitute feta or an aged goat’s cheese if you don’t have any shanklish – a strongly flavoured, crumbly Lebanese cheese available from most Middle Eastern grocers.

Ingredients

Quantity Ingredient
1 baby cos lettuce, roughly chopped
1 cup mint leaves, roughly chopped
1 cup flat-leaf parsley leaves, roughly chopped
1 small onion, finely diced
1 lebanese cucumber, peeled, seeded and cubed
2 ripe vine-ripened tomatoes, seeded and cut into large dice
6 radishes, cut into wedges
1 garlic clove, crushed with ½ teaspoon salt
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons shanklish, (optional)

Method

  1. Toss all the salad ingredients together in a large mixing bowl. Pour on the lemon juice and extra-virgin olive oil and toss together well. If you’re using the shanklish, crumble it roughly and scatter over the top.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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