Another one of many gorgeous recipes from my Lebanese Kitchen cookbook. I would have better photos if my husband hadn’t been hounding me to sit down and start eating…
This is a fabulous spring recipe and includes a salad dressing that is 100% unbeatable. I’ve used it before and turns out it was quite similar to the recipe in the cookbook. Bring this to the next potluck you attend or cook it for the next sunday lunch you host.
What you’ll need:
- A bunch of small potatoes washed and halved (baby new potatoes are best, or 2 large regular potatoes cut into cubes)
- Some salad cress or alfalfa sprouts (if you’re into it)
- Some baby spinach, rocket, watercress (a combination of the 3 is ideal!)
- Some chopped spring onions
- Any fresh herbs you may have on hand
- Any mixture of seeds you have (sesame, pumpkin, sunflower, pine nuts etc.)
For the salad dressing:
- 3 tablespoons of greek yogurt
- 2 tablespoons of tahini (you want the tahini to be nice and thin so use some water to thin it out if needed)
- 1 tablespoon of honey
- The juice of one lemon
- Salt and pepper
What to do:
Boil the potatoes for about 15 minutes until soft and tender. Drain and set aside so that they cool off.
In a dry frying pan, toast the nuts and seeds very slightly until golden.
In a large salad bowl, combine the cress, leaves, spring onions and herbs and squeeze over a bit of lemon juice.
In a smaller bowl, combine all of the salad dressing ingredients and stir until it’s got a good salad dressing-like consistency. Add some olive oil to thin it out. Add more honey or lemon juice if too bitter or not sweet enough.
When the potatoes cool off, toss them with the leaves and drizzle with salad dressing. Sprinkle with the nuts and seeds and enjoy!