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Salad Shirazi
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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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Salad Shirazi
- 4 vine tomatoes, roughly chopped
- 6 French breakfast radishes, cut into small wedges
- 2 cucumbers, peeled, seeded and thinly sliced
- 3 shallots, finely sliced
- 2 tbsp of flat-leaf parsley, shredded
- 2 tbsp of fresh tarragon
- 2 sprigs of dill, chopped
- 1 handful of mixed salad leaves
- 1/4 tsp mint, dried
- sea salt
- black pepper, freshly ground
Dressing
- juice of 1 lime
- 2 tbsp of extra virgin olive oil
SAVE RECIPE
Method
1
To make this salad recipe, combine the vegetables, mixed salad leaves and herbs in a large mixing bowl
- 4 vine tomatoes
- 1 cucumber
- 3 shallots
- 6 French breakfast radishes
- 2 tbsp of flat-leaf parsley
- 2 tbsp of fresh tarragon
- 2 sprigs of dill
- 2 handfuls of mixed salad leaves
- 1/4 tsp mint
2
Whisk the lime juice and oil together and drizzle over the salad
- juice of 1 lime
- 2 tbsp of extra virgin olive oil
3
To serve the salad Shirazi, toss the salad together gently and season with salt and pepper
- sea salt, season
- black pepper, season
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