Serves 4-6 Preparation 30 mins
Salad • 500g moughrabeyye • 1 packet baby arugula (around 300g) • 1 cup parsley, finely chopped
• 1/3 cup green onion, finely chopped • 1 cup cherry tomato, diced • 1 cup pomegranate seeds • ¼ cup mint leaves, roughly chopped • ¼ wild zaatar, roughly chopped • ½ cup cornichon pickles, chopped Dressing • ¼ cup lemon juice • ½ cup olive oil • 1 tsp salt • Note: change the ratio of lemon to oil to taste. If watching your calories, add more lemon juice and less olive oil. Garnish • ½ cup almond halves, roasted in the oven
or microwaved • Edible flowers
Place the moughrabeyye in the steamer (electric or on top of the stove). Cook until very tender for about 15 minutes. Remove from heat, cover with half the oil and allow to cool down. Meanwhile, prepare all the vegetables. When the moughrabeyye is cool and you are ready to serve, mix all ingredients. Garnish with the almonds and edible flowers.