Chop Salad with Preserved Lemon & Yoghurt Dressing
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Chop Salad with Preserved Lemon & Yoghurt Dressing
Recipe by Louis Tikaram
Dressing
1 cup Janla Greek yogurt
1 preserved lemon - rinsed, flesh removed, rind minced
1 cup chopped fresh herbs - coriander, parsley, mint, dill + more for salad if you like it fresh.
1–2 teaspoons preserved lemon liquid - to taste
Salad
4 vine ripened tomatoes, roughly chopped - leave
1 small telegraph cucumber, halved lengthways and seeds removed with the tip of a teaspoon, roughly chopped
1 bunch spring onions, finely sliced
1 tin Coles chickpeas, drained
Salt and Black Pepper
METHOD
To make the salad, toss the tomatoes, cucumbers and spring onions in a bowl with some salt and pepper. Set aside while you make the dressing.
Combine all the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3 to 4 days.
Toss the seasoned vegetables with the chickpeas and extra herbs then drizzle over the dressing and toss to combine. Serve immediately.
