Salad Shirazi

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

First published in 2015
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Ingredients

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Imperial

Salad Shirazi

Dressing

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
First published in 2015
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Born in Melbourne to Lebanese parents, Greg Malouf is a recognised authority on Middle Eastern cuisine.

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