Greg Malouf's Salad Shirazi

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Greg Malouf's Salad Shirazi

This vibrant salad hails from the Iranian city of Shiraz. Greg Malouf  serves the restaurant version with an array of edible flowers - if you're feeling adventurous, why not do the same.

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Instructions

  1. 1

    Combine the vegetables, mixed salad leaves and herbs in a large mixing bowl.


  2. 2

    Whisk the lime juice and oil together and drizzle over the salad.


  3. 3

    To serve, toss the salad together gently and season with salt and pepper.


Ingredients

  • 4 vine tomatoes, roughly chopped
  • 2 cucumbers, peeled, seeded and thinly sliced
  • 3 shallots, finely sliced
  • 6 radishes, cut into small wedges
  • 2 tbsp flat-leaf parsley, shredded
  • 2 tbsp tarragon
  • 2 sprigs dill, chopped
  • 1 handful mixed salad leaves
  • ¼ tsp dried mint
  • 1 lime, the juice of
  • 2 tbsp extra virgin olive oil

Serves 4

Total time required Total time:

  • Preparation time:
 

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Recipe kindly provided by Great British Chefs

Great British Chefs

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