Clean Eating

Muhammara Salad



This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers. The traditiona­l dish is thought to be originally from Aleppo, Syria, but is now used across the region. Here, we bring all of those flavors to this salad with a modern twist over a bed of arugula. Try it with our Shish Tawook (p. 51) or grilled halloumi slices.

⅓ cup unsalted walnuts ½ tsp coriander seeds ½ tsp ground cumin 1 lemon, juiced 1 tbsp pomegranat­e molasses or balsamic reduction 1 tsp sea salt ⅓ cup extra-virgin olive oil 1 cup cherry tomatoes 1 bell pepper, cut into 1-inch pieces 5 cups arugula


4 metal or wooden skewers (soaked if using wooden)

1. Preheat a greased grill to medium-high.

2. Prepare dressing: Heat a small skillet on medium. Add walnuts and toast for 2 to 3 minutes. Add coriander seeds for 1 minute, until slightly brown. Add cumin for an additional 1 minute, turn off heat and transfer to a mortar and pestle. Grind all ingredient­s together coarsely, keeping walnut pieces around ¼ inch in size. (Alternativ­ely, add all ingredient­s to a food processor and pulse 5 to 6 times.)

3. In a small bowl, whisk together lemon juice, pomegranat­e molasses and salt. Drizzle in oil slowly as you whisk, until combined and thickened. Whisk in the spicewalnu­t mixture to oil mixture. Set aside.

4. Prepare veggies: Stack tomatoes and bell pepper on skewers. Add skewers to grill and cook for 2 to 3 minutes per side, until grill marked but not yet tender. Set aside to cool. (NOTE: You are looking for a hint of smoky flavor but want to keep them somewhat crisp.)

5. Spread arugula on a serving platter and place skewers on top. (Or, remove tomatoes and peppers from skewers and scatter over the arugula.) Drizzle dressing over salad.

PER SERVING (¼ of recipe): Calories: 259, Total Fat: 24 g, Sat. Fat: 3 g, Monounsatu­rated Fat: 15 g, Polyunsatu­rated Fat: 6 g, Carbs: 9 g, Fiber: 3 g, Sugars: 5 g, Protein: 3 g, Sodium: 493 mg, Cholestero­l: 0 mg

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