Middle Eastern salad with lemon dressing

Recipes / Salads

Discover this salad from around the globe — its filling, fabulous and packed with vegies.

Recipe «Middle Eastern salad with lemon dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp sesame seeds, 2 tsp sumac, 1/2 tsp dried thyme leaves, 1 tsp dried oregano leaves, 200g packet felafel mix vegetable oil for shallow-frying , 1 tbsp olive oil, 180g haloumi, sliced, 2 zucchini, halved lengthways, thinly sliced , 50g baby spinach, 1 quantity lemon dressing, 1/3 cup pine nuts, toasted, 1/4 cup olive oil, 1 tsp finely grated lemon rind, 2 tbsp lemon juice.

Ingredients:

  • 1 tbsp sesame seeds 
  • 2 tsp sumac 
  • 1/2 tsp dried thyme leaves 
  • 1 tsp dried oregano leaves 
  • 200g packet felafel mix vegetable oil for shallow-frying 
  • 1 tbsp olive oil 
  • 180g haloumi, sliced 
  • 2 zucchini, halved lengthways, thinly sliced 
  • 50g baby spinach 
  • 1 quantity lemon dressing 
  • 1/3 cup pine nuts, toasted 
  • 1/4 cup olive oil 
  • 1 tsp finely grated lemon rind 
  • 2 tbsp lemon juice 

Instructions

  1. Make dressing: Whisk oil, lemon rind and lemon juice together in a jug. Season with salt and pepper.
  2. Place sesame seeds, sumac, thyme and oregano in a bowl. Stir to combine.
  3. Combine felafel mix and 3/4 cup cold water in a bowl. Stand for 20 minutes or until water is absorbed and mixture firm. Using wet hands, roll tablespoons of mixture into balls. Roll in sesame seed mixture. Place on a plate. Pour vegetable oil into a large frying pan until 2cm deep. Heat over medium-high heat. Cook felafels, turning, for 2 minutes, or until browned. Drain on paper towel. Cover to keep warm.
  4. Heat olive oil in a non-stick frying pan over medium heat. Add haloumi and zucchini. Cook, turning, for 3 to 4 minutes or until haloumi is golden and zucchini tender. Place felafel, haloumi, zucchini and spinach in a large bowl. Drizzle with lemon dressing. Toss to combine. Sprinkle with pine nuts. Serve.