Arabic chopped salad.
Arabic chopped salad.William Meppem

This simple salad is a lovely accompaniment for meat dishes. There are many variations that stretch from Central Europe to India,but the secret to all of them is to cut the vegetables evenly and carefully.

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Ingredients

  • 1 lemon,plus 2 tbsp lemon juice

  • 2 Lebanese cucumbers,cut into a ½ cm dice

  • 4 Roma tomatoes,deseeded and cut into a ½ cm dice

  • 1 large red onion,peeled and cut into a ½ cm dice

  • 1 green chilli,deseeded and finely diced

  • ¼ cup parsley,finely shredded

  • ½ tsp salt

  • ¼ tsp freshly ground black pepper

  • ¼ cup olive oil

Method

  1. Peel the lemon with a sharp knife,removing the rind and any white pith. Cut the lemon flesh into a ½ cm dice,discarding the seeds. Cut the cucumber,tomato,onion,chilli and parsley and mix well.

    Combine the lemon juice with the salt,pepper and olive oil and mix through the salad. Serve immediately. 

    Also try:sumac roast chicken with onions and flatbread

    Find more of Adam Liaw's recipes in theGood Food Favourite Recipes cookbook.

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Adam LiawAdam Liaw is a cookbook author and food writer,co-host of Good Food Kitchen and former MasterChef winner.

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