1 tbsp LEMON ZEST
2 tbsp LEMON JUICE
1 tsp DIJON MUSTARD
2 tbsp OLIVE OIL
1 tsp MAPLE SYRUP
SUMAC PICKLED ONIONS
¼ RED ONION, peeled and very thinly sliced
1½ tbsp CIDER VINEGAR
1 tsp SUMAC
1 quantity of SMOKED EGGPLANT HUMMUS (see the next blog post) or your favourite store brought HUMMUS
600g TOMATOES (we used a mixture of heirloom and cherry tomatoes), diced into small bite-sized pieces
½ CUCUMBER, diced into small bite-sized pieces
½ cup KALAMATA OLIVES, pitted and roughly chopped
½ cup (20g) FRESH ITALIAN PARSLEY, roughly chopped
¼ cup (20g) SLICED ALMONDS, lightly toasted
SALT and freshly GROUND BLACK PEPPER
To prepare the dressing: in a small jar, whisk together all the ingredients for the dressing.To prepare the sumac pickled onions: in a small bowl, mix the red onion, vinegar and sumac. Set aside to marinate for at least 15 minutes.
To prepare and serve the salad: make your hummus (see the recipe in the next blog post) and set aside in the fridge (or if you have store brought then you are go to go). In a mixing bowl combine the tomatoes, cucumber and olives. Add the dressing and half of the pickled onions, parsley and toasted almonds, reserving the rest for the garnish. Toss well to coat in the dressing and season to taste with salt and pepper.
To serve: on a big serving platter, place approximately 1½ cups of the Smoked Eggplant Hummus (or store brought hummus) and spread it out so it covers most of the platter. Place the salad in the middle of the platter and sprinkle over the rest of the pickled onions, parsley and almonds. This salad is great served with toasted pita bread or Turkish Pide bread. Serve the rest of the Smoked Eggplant Hummus on the side or save it to have on toast with smashed avocado for breakfast.
Whole kalamata olives are easy to pit yourself and so much tastier than machine pre-pitted olives. Simply use the flat side of a knife and push down on the olives. This loosens the pip making it very easy to remove.