Arabic Salad

This vibrant Arabic-inspired salad brings together layers of rich, comforting flavours and fresh, zesty notes for a truly satisfying dish. With a mix of warm Middle Eastern-inspired spices and crisp textures, finished with creamy tahini — perfect for a wholesome lunch or shareable side.

Ingredients

• 1 small eggplant, chopped

• 1 tin chickpeas

• 2 eggs, boiled and peeled

• 1/4 red cabbage sliced thin

• 1 tbsp olive oil

FOR THE RICE

• 1 1/4 cups (250g) basmati rice

• 1 yellow onion, finely chopped

• 2 garlic cloves, chopped

• 1 tsp turmeric powder

FOR THE TOMATO AND CUCUMBER SALAD

• 3 medium tomatoes, diced

• 1 cucumber, diced

• 1 red onion, diced 

• 1/2 bunch fresh parsley, chopped

• 1 lemon, juiced

FOR THE TAHINI DRESSING

• 1 tbsp tahini

• 1 garlic clove, minced

• 1 lemon, juiced

• Salt and pepper, to taste

Method

1. Preheat the oven to 200 degrees celsius.

2. Toss chickpeas with oil and salt and place on half of a sheet tray. Toss eggplant with oil and salt and place on the other half of the tray. Cook until eggplant is tender and chickpeas are crispy, about 20-30 minutes.

3. Over medium heat, saute onions in a pot. Then add garlic, cook until soft and fragrant. Add a pinch of salt and turmeric and cook for another minute. Add 1 part rice to 1.5 parts water, bring to a boil, cover and simmer on low heat for 13 minutes. Turn heat off and allow rice to steam for a further 10 minutes.

4. While rice is cooking, pickle cabbage in a bowl with a squeeze of lemon, and a pinch of salt.

5. Prepare the tomato cucumber salad by tossing together all ingredients in a large bowl. Set aside to marinate.

6. For the tahini dressing, whisk together tahini, garlic, lemon juice, and water. Season to taste.

7. Assemble your salad bowl. Start by putting rice at the bottom and top with separate piles of the cabbage, eggplant and salad. Top with crispy chickpeas, boiled eggs and tahini dressing.

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