MOUGHRABEYYE SALAD

Serves 4-6 Prepa­ra­tion 30 mins

Taste & Flavors - - INSTA STAR -

IN­GRE­DI­ENTS

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

PREPA­RA­TION

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.

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