Orange Marmalade From Spain
A chopped salad is a great way to serve an impressive dish with minimal prep. The za’atar dressing adds a lovely creaminess to the vibrant vegetables
INGREDIENT :
- 200g full-fat greek yogurt
- 1 tbsp tahini
- 1 tbsp za’atar, plus extra to serve
- ½ lemon, zested
- ½ red onion, roughly chopped
- 1 tbsp red wine vinegar
- 400g tin of chickpeas, drained and patted dry
- 1 cucumber, deseeded and diced
- 1 Romaine lettuce, halved, cored and shredded
- 1 yellow pepper, deseeded and chopped
- 12 cherry tomatoes, quartered
- 1 avocado, cubed
- 3 tbsp extra-virgin olive oil
- ½ lemon, zested and juiced
RECIPE DIRECTION :
- Whisk the yogurt with the tahini and a splash of water to loosen. Stir in the za’atar and lemon zest, then season.
- Put the onion and vinegar in a small bowl and set aside for 5 mins while you prep the vegetables. Combine the chickpeas, cucumber, lettuce, peppers, tomatoes and avocado in a large bowl. Whisk together the oil, lemon juice and zest with seasoning, and stir through the salad. Add the onion and stir through.
- Spoon onto a platter, drizzle over the creamy dressing and sprinkle with extra za’atar to serve.
