This crunchy salad goes well with barbecued meals Fresh horseradish roots can be grated and frozen Grating releases their pungent volatile oil

35 oz. (1 kg) small kipfler or baby potatoes, halved

2 small heads of chicory

Vi cup (20 g) chopped fresh flat-leaf parsley leaves 2 tablespoons roughly chopped fresh tarragon leaves V? cup (60 g) roughly chopped walnuts juice of 1 lemon

1 tablespoon grated fresh horseradish root 7 oz. (200 g) creme fraiche or sour cream pinch of sea salt

1 Cook potatoes in large saucepan of boiling water until tender. Drain; cool briefly.

2 Place potatoes in large bowl. Add chicory leaves, parsley, tarragon and walnuts; toss to combine.

3 Combine lemon juice, horseradish and creme fraiche in a small bowl; season with sea salt. Pour dressing over potatoes; toss to combine.


Preparation 15 minutes Cooking 10 minutes

Cook\ tiff

Potatoes arc used warm in this salad because they will better absorb the flavors of the dressing. A dressing added to cold potatoes tends to coal them rather than soak in.


Sumac is a dark purplish-red ground spice with a slightly sour, lemon taste. It's used in Lebanese dishes such as this bread salad.

4 pita breads

1 tablespoon olive oil

1 tablespoon sumac

18 oz. (500 g) small roma tomatoes, halved

2 Lebanese cucumbers, quartered and cut into 1-in. (2-cm) lengths

1 red onion, halved and finely sliced

5 tablespoons finely chopped fresh coriander leaves

5 tablespoons finely chopped fresh mint leaves 5 tablespoons finely chopped fresh flat-leaf parsley leaves 12 butter lettuce leaves, torn in half 5 oz. (150 g) fetta. crumbled 2'h oz. (75 g) kalamata olives

Sumac dressing 1 dove garlic, crushed '/■ cup (60 ml) lemon juice 'h cup (125 ml) olive oil '/. teaspoon sumac pinch of sea salt

1 Preheat oven to 350°F (180°C). Cut each pita into quarters; lightly brush with oil and sprinkle with sumac. Place pita on oven tray; bake 10 to 15 minutes, or until golden and crisp.

2 Combine remaining salad ingredients in large bowl. Tear pita quarters into small pieces; add to salad.

3 To make dressing, whisk all ingredients in small bowl. Pour over salad; toss gently and serve.

SERVES 4 TO 6 Preparation 15 minutes Cooking 15 minutes

Instead of baking, try frying pita bread in a little olive oil until crisp. This salad Is one of many such frugal peasant dishes around the world that use bread (often stale bread) to add hulk and texture.

Continue reading here: Parsley is a key ingredient in tabbouleh a traditional Middle Eastern salad and in other garnishes and herb mixes

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