- Previous Previous Recipe: Raw Vegan Blonde’s Big Green Smoothie
- Next Next Recipe: Raw Vegan Blonde’s Sunshine Smoothie
- Credit: Raw Vegan Blonde
- Credit: Raw Vegan Blonde
Recipe: Raw Vegan Blonde’s Middle Eastern Summer Salad
Amber from the blog Raw Vegan Blonde combines the flavours of the Middle East to create this beautiful summer salad. Richly spiced and garnished with crunchy pistachios, sweet pomegranate seeds and pretty rose petals, this fresh recipe will make an eye-catching side or tantalising main event.
MIDDLE EASTERN-INSPIRED SUMMER SALAD – serves 2 (4 as a starter)
“Candy beets are one of my favourite summer vegetables for their pretty pink and white candy stripe markings and sweet, mild taste. They are drier and not as juicy as normal beetroot (much easier to prepare raw) and the taste is similar to a cross between a beetroot and a radish. If you can't get hold of them, substitute with radishes or normal red or golden beets.
Ras el Hanout is a beautiful Moroccan spice blend usually made up of at least 20 different ingredients; the blend I use includes galangal, black pepper, ginger, cardamom, cayenne, all spice, nigella, cinnamon, cassia, coriander, nutmeg, cloves, mace, lavender and dried rose buds and has wonderful layers of warming flavours.
Pistachio nuts and pomegranate seeds give this salad a real super-food kick; together they are a rich source of anti-oxidants, vitamins E, C, K, potassium and dietary fibre.
For a non-raw/non-vegan option, this salad would be great served with a salty Feta cheese or creamy goat’s cheese crumbled over the top and would also make a suitable side dish for barbecued meat. The dressing can also be used on a couscous salad or poured over a platter of roasted veg.”
For the salad:
2 heads of crisp lettuce such as Romaine
2-3 candy beetroot and or golden beetroot
Handful pomegranate seeds
Handful pistachio nuts
Handful fresh rose petals
For the dressing:
1.5tsp Ras el Hanout
3tbsp walnut or pistachio nut oil
Juice of 1 lemon
1-2tsps date paste, maple syrup (not raw) or honey (not vegan) or sweetener of your choice
1 small red chilli (optional)
To make the dressing, blend all of the ingredients in a high-speed blender, food processor or whisk together by hand. If you trickle the oil in slowly as you blend, it will help the dressing emulsify and thicken. Season to taste, then cover and store in the fridge until required – the dressing will last up to a week in a sealed container.
To make the salad, simply break the lettuce leaves into bite-size pieces and slice the beetroots very thinly using a mandolin, vegetable peeler or carefully cut into wafer thin slices with a small sharp knife. Roughly chop the pistachios and then gently combine all the salad ingredients together in a large bowl.
Serve with the dressing poured over the salad and sprinkle a little extra spice mix and fresh rose petals over the top for decoration.
Read the latest fashion, beauty and lifestyle news at Style Insider.
Shop essential kitchen equipment below.