MEDITERANEAN SALAD WITH YOGHURT TAHINI DRESSING
Serves 4 with a protein
400g tin chickepas, rinsed and drained
1/2 lebanese cucumber, diced
1/2 red onion, finely diced
200g cherry tomatoes, halved
95g pitted kalamata olives, halved
100g feta, crumbled
15g flat leaf parsley, roughly chopped
15g mint leaves, roughly chopped
1 tbsp red wine vinegar
1tbsp extra virgin olive oil
sea salt
Yoghurt tahini dressing:
1 cup greek yoghurt
1 tbsp tahini
juice of 1/2 lemon
1 garlic clove, finely chopped
1 tsp ground cumin
Add all salad ingredients together in a bowl and toss. Combine yoghurt dressing ingredients in a bowl and whisk. Give your plate a big dollop of tahini yoghurt then load the salad ingredients on top. Serve with your choice of protein and some flat bread or toasted Lebanese bread.
