Gypsy salad

Gypsy salad

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

This is a favourite Turkish salad using raw vegetables, which make it wonderfully crunchy. Sometimes gypsy salads are made with grated hard white cheese, but we prefer to use a tangy yoghurt dressing instead. The dried apricots aren’t traditional, but we love their soft, chewy sweetness against the crunch of the vegetables.

Ingredients

Quantity Ingredient
2 vine-ripened tomatoes, skinned and diced
1 lebanese cucumber, peeled, seeded and diced
1 small purple onion, peeled and diced
4 dried apricots, diced
3 baby carrots, diced
1 long yellow pepper, diced
1 garlic clove, crushed with 1/2 teaspoon sea salt
100g thick natural yoghurt
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 red bullet chilli, seeded and finely shredded
1 teaspoon ground cumin
freshly ground white pepper

Method

  1. Put the tomatoes, cucumber, onion, apricots, carrots and yellow pepper into a large bowl and toss gently. In another bowl, whisk together the garlic paste, yoghurt and remaining ingredients to make a dressing. Pour on enough to coat the vegetables and toss gently.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again