Plum and rocket salad with almond za’atar
SERVES 4 (AS PART OF A MEAL)
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.