Mekleh Salata - Cauliflower Salad (Middle Eastern) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a great salad recipe incorporating cauliflower, potato & salad leaves. It is really good in Ramadan also. Ingredients:
155 g potatoes, cut into matchstick sized strips |
200 g small cauliflower florets |
45 g tahini (sesame seed paste) |
30 ml olive oil (optional) |
45 ml plain yogurt |
15 ml lemon juice |
15 ml white vinegar |
1 pinch ground cumin |
salt and pepper |
20 g torn arugula leaves |
55 g torn lettuce leaves |
oil (for deep frying) |
Directions:
1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate.
3. Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm.
4. Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.
5. Place salad onto serving plates, and sprinkle with the potato sticks.
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