Cypriot Salad Dressing
Mix well and season to taste.
Cypriot salad dressing. Place into serving dish and top with cumin yoghurt and pomegranate seeds. Place into serving dish and top with cumin yoghurt and pomegranate seeds. Remove 2 tablespoons carrots and set aside for garnish. Ingredients 1 bunch coriander shredded bunch parsley shredded red onion finely diced 1 cup freekeh or cracked wheat cup du puy lentils 2 tablespoons toasted pumpkin seeds 2 tablespoons toasted slivered almonds 2 tablespoons toasted pine nuts 2 tablespoons baby capers cup currants 1.
4 tomatoes 4 small cucumbers 1 medium sized onion red onions are tastier 1 green pepper capsicum 125g of feta cheese 12 cup of black olives parsley and caper leaves olive oil oregano lemon vinegar all optional. Cover and chill until needed. Combine cabbage pickles remaining carrots arugula parsley cilantro and watercress in a serving bowl. If you have some tahini fresh lemons maple syrup rice vinegar toasted sesame oil and crushed garlic on hand with a little added salt pepper and water then youre all set to make this salad dressing.
In a medium bowl place the coriander parsley red onion freekeh lentils toasted nuts and seeds capers currants red wine vinegar and olive oil. Whisk together the soy milk yoghurt hot water lemon juice harissa paste and seasoning in a small bowl. Mix the yoghurt ground cumin and honey until combined. Mix the yoghurt cumin and honey until combined.
Combine cabbage 3 tablespoons lemon juice and salt in a large bowl. Pour dressing over top and enjoy. Rub and squeeze the cabbage with your hands until the volume is reduced by half. Mix well season to taste.
Tahini paste tahini condiment is made from toasted sesame seeds and is widely used by cypriots as a dip sauce a base for hummus and when mixed with water as a dressing for salads and meals. The recipe is super simple and comes together in five minutes flat.