Salad Shirazi Recipe

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

Salad recipe

Starter

Easy

15 minutes

4

Print Recipe Add to binder View tweaks Cooked & Loved (0)
Method
Launch Cooking Mode What's this?
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
Send us feedback on this Salad recipe

Ingredients

Salad Shirazi

  • 4 vine tomatoes, roughly chopped
  • 2 cucumbers, peeled, seeded and thinly sliced
  • 3 shallots, finely sliced
  • 6 French breakfast radishes, cut into small wedges
  • 2 tbsp of flat-leaf parsley, shredded
  • 2 tbsp of fresh tarragon
  • 2 sprigs of dill, chopped
  • 1 handful of mixed salad leaves
  • 0.25 tsp of Bart dried mint
  • Bart sea salt
  • Bart freshly ground black pepper

Dressing

  • juice of 1 lime
  • 2 tbsp of extra virgin olive oil

Share this Recipe

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
Related recipes See more >

Meet the chef

Greg Malouf

Greg Malouf