This is a contemporary Omani salad. I love how it comes together and its numerous flavours and textures.
Zhoug spice blend is originally from Yemen and comprises of cilantro, green chillies and warming spices. It is a bold dressing with herby notes and a kick of chilli. It is common in the region and used as a condiment on the tables and a marinade for grilling meats or as a topping for soups and stews.
For the lentils, you can use either mung beans or whole red lentils for this salad. They add an earthiness that is complimented by the sweet-tartness of the strawberries and the herbs. The zhoug spices are old and bring the ingredients together. The salad is bright and flashy on the table and is lovely as a salad course or a compliment to grilled meats. Either way, this is a salad I enjoyed very much.
Bahari is a cookbook about the food and culture of Oman. Dina Macki is a chef, recipe developer, food writer, and presenter. She has written for gal-dem magazine, Pit magazine, and BBC Good Food magazine. She has also worked for The Anglo-Omani Society, which has deepened her knowledge of Oman's history and given her access to an incredible global network. This cookbook delves into the cuisine of Oman, its diverse culture, and its food stories, which are poignant and real. The authentic and delicious recipes bring a new flavour to my table.
For more recipes from this cookbook, click here.
Ingredients:
For the dressing:
4 tablespoons extra-virgin olive oil
Juice of 1 lemon
A pinch of ground cloves
1 teaspoon ground cumin seed
1 teaspoon ground green cardamom
1 teaspoon dried chilli flakes
For the salad:
1 cup lentils, whole green mung or whole red lentils, soaked in 3 cps of water overnight
3 cups water
1/2 teaspoon salt
1 garlic clove, sliced
1/2 bay leaf
1 cup pomegranate seeds
Salt, to taste
1/2 cup pink or white radish, thinly sliced
1/4 cucumber, cubed
10 strawberries, cut vertically into 4 or 6 pieces
2 tablespoons mint, sliced
2 tablespoons basil, sliced
2 tablespoons cilantro, sliced
2 tablespoons parsley, chopped
Mix all the ingredients or the dressing and set aside to marinate for at least 1 hour.
Rinse out the lentils and add water, salt, garlic and bay leaf. Bring to a boil and simmer for 20-30 minutes, depending on the lentil. Scoop off the scum and discard. Cook until the lentils are just cooked through but still retain a bite. Drain and cool completely.
In a bowl, toss the lentils with the pomegranate seeds, salt, radishes, cucumber, and dressing. Taste for salt and spice, the salad should be flavourful. Set aside in the fridge until needed.
To serve, add the strawberries, mint, vbasil, cilantro and parsley and toss well. Serve immediately.
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