A Persian-inspired summer salad - perfect for the BBQ
A robust, crunchy, nutty salad with herbs being used not just as a flavouring - but a leaf vegetable in their own right. These sorts of herb salads are often served as a sort of edible condiment to Persian stews and grills, though in this recipe they are roughly chopped and tossed with a very simple dressing so that the finished salad can take more of a starring role. Great as part of a mezze spread, or alongside grilled fish, meats, rice pilafs and Spanish-style omelettes.
You Will Need
Toss all the ingredients, except the lemon juice and olive oil, in a large salad bowl.
Make a dressing for the salad by mixing the lemon juice and olive oil in an old jam jar with a generous pinch of salt and white pepper, and a small pinch caster sugar (optional). Put the lid back on and give a good shake until the dressing emulsifies. Taste, adding more seasoning or oil as required. Add the dressing to taste to the salad bowl (you might not need all of it), and serve on a platter for your diners to dig in!