Please wait, the site is loading...

Chopped salad with sumac yogurt dressing


Serves: 6
timePrep time: 35 mins
timeTotal time:
Chopped salad with sumac yogurt dressing
Recipe photograph by Martin Poole.

Chopped salad with sumac yogurt dressing


Serves: 6
timePrep time: 35 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
382Kcal
Fat
20gr
Saturates
4gr
Carbs
40gr
Sugars
12gr
Fibre
5gr
Protein
12gr
Salt
0.3gr

Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.

Honey & Co.

Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes

Ingredients

  • 150g brown rice
  • 100g Puy lentils
  • 4 plum tomatoes, quartered
  • 1 carrot, peeled
  • 2 celery sticks, peeled
  • 1 red pepper, deseeded
  • ½ cucumber
  • 100g radishes, trimmed
  • 1 small red onion
  • 1 large green chilli, deseeded
  • 2 lemons
  • 100ml olive oil
  • 1 x 31g pack coriander, roughly chopped
For the yogurt dressing
  • 1 x 450g pot natural or goats’ milk yogurt (we like St Helen’s Farm goats’ milk yogurt)
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 1 tsp sumac, plus extra to serve
  • 1 garlic clove, crushed

Step by step

Get ahead
Make the salad and dressing the day before, keep separate, cover and chill.
  1. Cook the rice and lentils in separate pans of boiling water for 20-25 minutes until tender. Drain well and set aside to cool.
  2. Deseed the tomatoes and dice them, along with all the vegetables and the chilli. Put in a large bowl; mix in the lentils and rice.
  3. Cut away the peel and pith from 1 lemon. Cut the flesh into segments, then into tiny pieces; add to the bowl. Mix the juice from the second lemon with 100ml oil; season. Set aside.
  4. Mix the yogurt dressing ingredients, season and sprinkle with sumac.
  5. Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.

You might also like...