Cherries used in savoury dishes are a revelation. Their sweet yet sharp fruit tang is perfect in this summery salad.
Serves: 2
Prep: 5 minutes
Cook: 10 minutes
Ingredients:
1 tbsp olive oil
200g (1 cup) Israeli couscous
1 jalapeño chile, sliced
1 tsp sumac
200g (7oz) cherries, pitted and halved
1 handful of hazelnuts, toasted
1 handful of dill leaves
1 handful of parsley leaves
1 handful of cilantro leaves
2 tbsp za’atar dressing
For the za’atar dressing:
4 tsp za’atar
Juice of 1 lemon
1 garlic clove, grated
5 tbsp olive oil
½ tsp salt
2 tsp sumac
Method:
- To make the dressing:
- Add all the ingredients to a clean jam jar, close with the lid, and shake until smooth. Store in the refrigerator for a week. (This will make 250ml so you will have some over but it’s delicious on any salad.)
- To make the salad: add the olive oil to a medium saucepan and place over medium heat, then add the couscous and toast for a few minutes.
- Pour in 500ml (2 generous cups) boiling water and boil for 7 to 8 minutes. Drain and set aside.
- Place all the remaining ingredients in a large bowl, then add the couscous and toss until everything is thoroughly combined and coated in the dressing.
- Serve at once.
Adapted from Salad Meals: Salads to Feed Body, Soul and Friends (Hardie Grant)
