Garden taameya salad

By: Suzanne Zeidy
From: Cairo Kitchen
Serves: 4-6
Photographer: Jonathan Gregson

This salad platter, filled with different salad ingredients and herbs combined with freshly made taameya, makes a very satisfying vegetarian lunch or dinner. The difference between taameya, common in Egypt, and falafel, known throughout the region, is that taameya uses fava beans rather than chickpeas as its base. A drizzle of tahina sauce at the end adds the traditional taste to this fresh salad.

Ingredients

Quantity	Ingredient
50g	rocket
1	radish, thinly sliced
1	spring onion, chopped
1	cucumber, thinly sliced
1	tomato, cut into wedges
8	Taameya sandwiches, taameya only
60g	feta cheese, cut into cubes
30g	pomegranate seeds
handful	fresh mint leaves
handful	fresh coriander leaves
handful	fresh dill, roughly chopped
handful	fresh parsley leaves
50ml	Tahina sauce, (optional)

For the dressing

Quantity	Ingredient
2 teaspoons	lemon juice
2 tablespoons	olive oil
1 teaspoon	ground cumin
1/2 teaspoon	dried mint
	salt
	freshly ground black pepper

Method

In a small bowl, whisk together lemon juice, olive oil, cumin, dried mint and salt and pepper, to taste, to make the salad dressing.
In a serving bowl, toss the rocket, radish, spring onion, cucumber and tomato with the dressing. On top place the taameya, feta cubes and pomegranate seeds and top with the fresh herb leaves.
Drizzle over the tahina sauce, if desired.

Tags:: Egyptian; Cairo; Middle; Eastern; street; food; restaurant; chef

Garden taameya salad

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