Jerusalem Salad
A Jerusalem salad recipe with tahini dressing is based on typical Middle Eastern ingredients, including chickpeas (garbanzo beans), lots of fresh parsley and tossed with crispy croutons, and the lemony, tahini-based salad dressing.
Ingredients
Crispy Croutons
- 2-3 cups organic sunflower oil, for deep-frying croutons
- 3½ oz bread cut into small cubes
Salad
- 7 oz dried chickpeas (garbanzo beans) (option: soak dried chickpeas overnight in cold water and drained or use canned chickpeas)
- 1 red onion finely chopped
- 35 g parsley finely chopped
- 1 long cucumber de-seeded, finely chopped
- 12½ oz tomatoes or cherry tomatoes finely chopped
- 1 cup corn kernels
- 7 oz feto (fermented tofu) crumbled
- 1 tsp sea salt
- black pepper
Tahini Dressing
- 2 tbsp freshly squeezed lemon juice
- 5½ oz hulled (white) tahini
- 2 tsp freshly squeezed lemon juice
- ½ tsp sea salt
Instructions
Crispy Croutons
- Meanwhile, heat the oil in a heavy-based saucepan (it should reach about 4 1½ up the side of the pan) over high heat until it reaches 180°C (350° F). The oil is ready when two wooden chopsticks dipped into the oil sizzle vigorously around their edges. Add the bread cubes and deep-fry for 1-2 minutes, until crisp and golden brown. Drain on paper towel.
Salad
- Pressure cook the chickpeas in 700 ml (23½ fl oz) of water, or use soaked and drained chickpeas or canned chickpeas.
- In a salad bowl, combine the chickpeas, croutons, onion, parsley, cucumber, tomato, sweet corn, feto, salt, a generous grind of black pepper and the lemon juice.
Tahini Dressing
- To make the tahini dressing, combine the tahini, lemon juice, salt and 50 ml (1¾ fl oz) of water in a small bowl and whisk to a thin yoghurt-like texture, adding more water if necessary.
- Serve the salad drizzled with the tahini dressing.