This Salad is almost a bruschetta, but with a smattering of middle-eastern spice flavours. It can be served with Lebanese bread, yoghourt and felafel. I have not yet tried making felafel from scratch. I have purchased a few different packet mixes, and they’re a little nasty, however, I have baked them - not fried. Maybe the injection of pure fat helps with the palatability. So, please don’t try the dried-up rocks on the plate above – please see Julia’s delicious fried green felafel they are moorish morsels!
Ingredients
2 Roma Tomatoes, seeds removed, diced
1/2 red capsicum, diced
15cm cucumber, seeds removed, diced
1/4 red onion, finely diced
handful green beans, chopped, blanched and cooled
bunch asparagus, chopped, blanched and cooled
1 tsp black mustard seeds -
pinch crushed cummin seeds,
pinch coriander powder
Squirt Lemon juice
Olive oil
Salt
Pepper
Method
Mix all together and serve with lebanese bread, felafel and yoghourt.
Heylo,
I agree, felafel mixes are quite rough tasting. I’ve deep fried different batches in sunflower oil, groundnut out and ghee and have come to the conclusion that no amount of fat is going to help the taste.
Yours look pretty though