Ingredient List

• Serves 4
• Salad:
• 1 punnet cherry tomatoes, halved and dried overnight in an oven (or 100g semi-dried tomatoes, chopped)
• 1/2 telegraph cucumber, seeded and cut into half moons
• 1 small spanish onion, cut to 1cm dice
• 1/2 cup (75g) dried apricots, cut to 5mm dice
• 1 cup cooked Israeli cous cous
• 1 cup (150g) sweet potato, cut into 2cm dice, roasted
• 1 cup (120g) green beans, cut to 4cm, blanched
• 1/2 cup (75g) blanched almonds, roasted
• Dressing:
• 100ml natural yoghurt
• 20ml virgin olive oil
• juice of 1/2 lemon
• 1/2 clove garlic, crushed
• 1/2 teaspoon sea salt
• 1/2 red chilli, finely chopped
• 1 teaspoon ground cumin
• To serve:
• 2 cups hommus
• 2 pita breads, cut into 3cm strips, crisped in a slow oven

I discovered this crunchy colourful Turkish salad on a recent trip to the Biennale on Cockatoo Island, Sydney Harbour.  Belinda Franks is doing  a great job catering on the island and this is just one of many delicious take-away meals available.  The recipe is an adapation of one from  “Turquoise” by Melbourne chef Greg Malouf. You can use skinned, diced tomatoes if preferred and delete the apricots.

Combine all dressing ingredients. Combine all salad ingredients and dress.
Smear hommus on the bottom of a platter. Place salad on top. Serve pita crisps on the side.

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