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Monday, 6 July 2015

Freekeh Salad with Seasonal Local Vegetables, Dressed in Palestinian Shatta & Olive Oil

A very simple Salad that celebrates the natural flavours of the simplest Palestinian ingredients, where the star ingredient is the smoked green wheat (Freekeh) one of Palestine’s most ancient and celebrated grains. While freekeh had just recently become the newest global trend in the world of grains, it had always been a staple carb in the Palestinian Pantry and cuisine.

I am sticking to the spirit of this recipe's original cuisine and using my amazing Palestinian olive oil in making the dressing and the staple red chili sauce known as Shatta in creating the dressing that will round up the overall flavours beautifully. Always a best seller in my menus always a crowd pleaser in yours!

Note: Shatta is spicy, adjust quantity according to your preference.

  • For a colourful presentation, thinly slice some of the vegetables used in making the salad and top the salad with these slices along with toasted thin slices of bread.
  • Prepare the dressing and keep refrigerated in a jar. Prepare the salad without dressing and keep refrigerated. Dress right before serving for a quick, filling and nutritious Sohur meal.

2 cups cooked freekeh
1 cup finely chopped red onion
2 cups finely chopped red tomatoes
1 cup finely chopped green tomatoes
1 large red capsicum, finely chopped
roughly chopped fresh mint leaves

For the Shatta dressing
1 -2 tbsp DS Organic Shatta (you can buy my Shatta at The Farmers' Market On The Terrace every Friday morning during market season)
¼ cup DS Organic Extra Virgin Olive Oil
Salt & Black pepper
Juice of 1 -2 lemon
1 tbsp dried mint

Mix all ingredients well together and dress right before serving.

Serve cold and enjoy the organic flavours of the season :)