Plum and rocket salad with al­mond za’atar


Simply You Living - - Living -

1 tbsp za’atar (shop-bought) or to taste

1 tbsp sliv­ered al­monds, lightly toasted

2 big hand­fuls rocket

4 plums, stones re­moved and flesh sliced roughly 1 tsp honey

2 tbsp le­mon juice

3 tbsp ex­tra vir­gin olive oil

1 Com­bine za’atar and toasted al­monds. Place rocket and plums in a serv­ing bowl. Whisk honey and le­mon juice to­gether in a small bowl.

2 Con­tinue to whisk while you slowly driz­zle olive oil in a steady stream to form a lovely emul­si­fied dress­ing. Sea­son to taste with fine sea salt and freshly ground black pep­per.

3 Dress rocket and plums with just enough dress­ing to coat, sprin­kle with al­mond za’atar and serve im­me­di­ately.

Recipe taken from: A Year in My Real Food Kitchen, by Emma Gal­loway. Pub­lished by HarperCollins New Zealand, $45.

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