Garden taameya salad

Garden taameya salad

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

This salad platter, filled with different salad ingredients and herbs combined with freshly made taameya, makes a very satisfying vegetarian lunch or dinner. The difference between taameya, common in Egypt, and falafel, known throughout the region, is that taameya uses fava beans rather than chickpeas as its base. A drizzle of tahina sauce at the end adds the traditional taste to this fresh salad.

Ingredients

Quantity Ingredient
50g rocket
1 radish, thinly sliced
1 spring onion, chopped
1 cucumber, thinly sliced
1 tomato, cut into wedges
8 Taameya sandwiches, taameya only
60g feta cheese, cut into cubes
30g pomegranate seeds
handful fresh mint leaves
handful fresh coriander leaves
handful fresh dill, roughly chopped
handful fresh parsley leaves
50ml Tahina sauce, (optional)

For the dressing

Quantity Ingredient
2 teaspoons lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon dried mint
salt
freshly ground black pepper

Method

  1. In a small bowl, whisk together lemon juice, olive oil, cumin, dried mint and salt and pepper, to taste, to make the salad dressing.
  2. In a serving bowl, toss the rocket, radish, spring onion, cucumber and tomato with the dressing. On top place the taameya, feta cubes and pomegranate seeds and top with the fresh herb leaves.
  3. Drizzle over the tahina sauce, if desired.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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