This recipe is inspired by one I found in the lovely Veggiestan cookbook – if you haven’t got a copy, get one! It’s full of easy, flavourful food from the Middle East and happily there is not a lamb kebab in sight.
Ingredients (for 4 people as a side dish)
2 eating apples, peeled and chopped
1/2 cucumber, chopped
3 medium carrots, peeled and chopped
3 spring onions, finely chopped
1 green pepper, deseeded and chopped
40g walnuts, chopped
Generous handful each of fresh, chopped mint and coriander
For the dressing
2 tbsp greek or other full fat yoghurt
4 tbsp olive oil
1 tbsp sweet vinegar, e.g. fig or strawberry – or use cider vinegar and 1 tsp honey
Salt and pepper to taste
Simply whisk together the salad dressing and then combine with salad ingredients. Great served with a Broad Bean tortilla (see below – use a ratio 500g broadbeans to 6 eggs, with some more herbs!) and warm turkish bread (pide).