Gypsy Salad
This cheerful, tasty salad is an adapation of one from Greg Malouf’s magnificent Turkish cookbook, Turquoise. You can use 100g chopped semi-dried tomatoes instead of fresh tomatoes (or dry the halved tomatoes in a slow oven for a few hours).
Inroduction
About this Recipe
By: Sheridan Rogers
Cheerful, bright gypsy salads, using mixed raw vegetables are popular in Turkiye. Some are made with grated hard cheese but I really like this one with its tangy yoghurt dressing and the addition of couscous. You can substitute 100g chopped semi-dried tomatoes for the fresh tomatoes (or you could dry the halved tomatoes in a slow oven for a few hours).
Ingredients
Serves 4 – 6
Salad:
- cherry tomatoes 1 punnet, halved
- Lebanese cucumber 1 medium, halved lengthways, seeded and cut into half moons
- red Spanish onion 1 small, peeled and diced
- dried apricots 1/2 cup (75g), diced
- Israeli couscous 1 1/2 cups, cooked (follow packet instructions)
- sweet potato (kumara) 1 1/2 cups (150g), peeled, cut into 2cm dice and roasted
- green beans 1 cup (120g), cut into 4cm lengths and blanched
- blanched almonds 1/2 cup (75g), toasted
Dressing:
- natural thick yoghurt 100ml
- extra virgin olive oil 1 tablespoon
- lemon 1/2, juiced
- garlic 1 clove, crushed
- salt 1/2 teaspoon
- red chilli flakes 1/4 teaspoon
- ground cumin 1 teaspoon
To serve:
- hummus 2 cups
- pita breads 2, cut into small triangles and crisped in a slow oven
Place all the salad ingredients in a serving bowl and toss well together. Combine the dressing ingredients and serve in a bowl on the side.
To serve (optional): smear hummus on the bottom of a platter. Place salad on top, drizzle with dressing. Serve pita crisps on the side.
A very attractive way to serve a salad Sheridan I LOVE the look of this recipe.
Will serve itnto guests in Florida soon
Thank you.
The dried apricots are a nice touch. (I thought the cous cous was chick peas at first. )