This elegant salad recipe from Greg Malouf could be served as a starter, accompaniment to a main or even as a light lunch. This vibrant salad hails from the Iranian city of Shiraz. Greg serves the restaurant version with an array of edible organic flowers. You can do the same, being sure to use organic, pesticide-free blooms such as viola, pansies, dahlias and sweet pea flowers

Method
1.
To make this salad recipe, combine the vegetables, mixed salad leaves and herbs in a large mixing bowl
2.
Whisk the lime juice and oil together and drizzle over the salad
3.
To serve the salad Shirazi, toss the salad together gently and season with salt and pepper
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Salad recipe with a light and crisp white wine, or a rosé wine

Ingredients

Salad Shirazi

Dressing

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Greg Malouf shares a simple salad recipe with Great British Chefs. This salad shirazi should be eaten in the summer, when the vegetables in the recipe are at their best