Chopped salad with sumac yogurt dressing
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole.
Chopped salad with sumac yogurt dressing
Recipe by Honey & Co.
Serves: 6
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
382Kcal
Fat
20gr
Saturates
4gr
Carbs
40gr
Sugars
12gr
Fibre
5gr
Protein
12gr
Salt
0.3gr
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.
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.
- Cook the rice and lentils in separate pans of boiling water for 20-25 minutes until tender. Drain well and set aside to cool.
- 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.
- 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.
- Mix the yogurt dressing ingredients, season and sprinkle with sumac.
- Stir the lemony oil into the salad just before serving; serve the yogurt dressing on the side.
