Broccolini fattoush recipe

Serve this salad on its own or pair with barbecued beef, lamb or chicken. Adopted from taste.com.au.

0:15 Prep | 0:10 Cook | 4 Servings | Easy

Ingredients

1 large piece Lebanese bread
Olive oil spray
1 bunch Coles Brand Australian Broccolini®, cut into 5cm pieces
250g baby cucumbers, thinly sliced lengthways
1/2 bunch radishes, thinly sliced
175g pkt Vine Sweet Minicaps*, thinly sliced
4 spring onions, thinly sliced
350g mixed medley tomatoes, halved
1/2 cup mint leaves
1 tablespoon olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
1 teaspoon ground paprika

Method

Step 1 Preheat oven to 180C. Place bread on a baking tray. Spray with oil. Bake for 10 mins or until golden and crisp. Set aside to cool. Break into pieces.

Step 2 Meanwhile, place the broccolini in a heatproof bowl. Cover with boiling water and set aside for 2 mins. Refresh under cold water. Drain.

Step 3 Combine broccolini, cucumber, radish, capsicum, spring onion, tomato, mint and bread in a bowl. Season.

Step 4 Combine oil, lemon juice, garlic and paprika in a screw-top jar. Shake until well combined. Drizzle over the salad.

Couscous Salad with Tomatoes and Mint Recipe

Couscous Salad with Tomatoes and Mint

Recipe courtesy of Food Network Kitchen
SHOW: How to Boil Water
EPISODE: Healthy Homemade Pasta Salads

Total Time: 20 min
Inactive: 5 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy

Ingredients

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional

Directions

Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.

Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.

Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

Copyright 2003 Television Food Network, G.P. All rights reserved

Recipe courtesy of Food Network Kitchens

Middle Eastern Pita Panzanella Recipe

Middle Eastern Pita Panzanella

Total Time: 30 min
Cook: 30 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

8 cups pocketless pita bread cubes, stale or toasted (about 13 ounces)
2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)
1 cup sliced Persian or hothouse cucumbers
1 cup chopped fresh parsley
1 cup diced green bell peppers
1/2 cup thinly sliced red onion
3/4 cup crumbled feta
1/4 cup chopped pitted green olives
1/4 cup lemon juice
1 teaspoon Dijon mustard
3/4 cup olive oil
Kosher salt and freshly ground black pepper

Directions

Put the bread cubes in a large bowl and add the tomatoes, cucumbers, parsley, peppers, cucumbers, and onion. Add the feta and olives and feta and toss to combine.

Whisk together the lemon juice and Dijon mustard in a medium bowl. Whisk in the olive oil.

Pour the dressing over the ingredients in the large bowl and toss to combine. Season with salt and pepper and toss again.

From Food Network

Lebanese Lentil Salad Recipe

Total Time 1hr 10mins
Prep 40 mins
Cook 30 mins

The lemon and mint are the secret to giving these basic lentils their middle eastern flavor.

Ingredients

Servings 4-6 Units US

1 cup lentils
4 cups water
3⁄4 cup red pepper, chopped
1⁄3 cup red onion, chopped
2 tablespoons fresh mint, chopped
6 tablespoons olive oil
6 tablespoons lemon juice
2 cloves garlic, minced
6 ounces feta cheese, crumbled

Directions

1. In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
2. Add pepper, onion and mint.
3. Refrigerate at least 30 minutes or until ready to serve.
4. Just before serving, add oil, lemon juice, garlic and feta.
5. toss and serve.

More from the Hummus Blog: 

Tomato and pomegranate salad
Chargrilled pumpkin and haloumi salad
Cracked wheat and parsley salad (Tabooleh)  
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Persian-spiced fish with quinoa salad recipe

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Cracked wheat and parsley salad (Tabooleh) Recipe

Photo: Cracked wheat and parsley salad (Tabooleh) - Chef Osama

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Cracked wheat and parsley salad (Tabooleh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Cracked wheat and parsley salad (Tabooleh).

Ingredients

1/2 cup fine cracked wheat
4 cups parsley,stems removed,finely chopped
1/3 cup lemon juice
1 teaspoon salt
8 green onions (scallions, spring onions), white parts only, finely chopped
1/4 teaspoon ground cinnamon
1/3 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 large tomato, finely diced
4 tablespoon olive oil
1/3 cup fresh mint, finely chopped
2 hearts romaine lettuce
Salt and black pepper to taste

Method

- Pick stones from bulk cracked wheat before using.
- Rinse with cold water.
- Drain and set aside.
- Rinse the parsley and pat dry before chopping.
- In a medium bowl, combine all the ingredients except the lettuce and mint.
- Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
- Add the finely chopped mint before serving.
- Toss and taste for extra seasoning.
- Serve on a bed of lettuce.

Source: Chef Osama 

More Recipes from the Hummus Blog:
 
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe 
Persian-spiced fish with quinoa salad recipe 
Chicken and chickpea tabouli salad recipe 
Middle Eastern Carrot Salad Recipe 
Middle Eastern Eggplant Salad Recipe 

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Chicken and chickpea tabouli salad recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken and chickpea tabouli salad recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chicken and chickpea tabouli salad.

Bring a taste of the Middle East to your table with this deliciously nutty-tasting side dish.

To Prep 0:15
To Cook 0:10
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

90g (1/2 cup) burghul
250ml (1 cup) boiling water
2 teaspoons olive oil
3 (about 600g) single chicken breast fillets, excess fat trimmed
1 x 400g can chickpeas, rinsed, drained
1 bunch fresh mint, leaves picked, coarsely chopped
1 bunch fresh continental parsley, leaves picked, coarsely chopped
3 ripe tomatoes, coarsely chopped
4 green shallots, ends trimmed, thinly sliced
125ml (1/2 cup) fresh lemon juice
Lebanese bread, to serve

Method

Step 1 Place the burghul in a heatproof bowl. Pour over the boiling water and set aside for 12 minutes or until soft. Drain and transfer to a large bowl.

Step 2 Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked. Thickly slice.
Step 3 Add the chicken, chickpeas, mint, parsley, tomato and shallot to the burghul and combine. Add lemon juice and season with salt and pepper. Toss to combine. Arrange on a serving platter and serve with Lebanese bread.

Nutrition

Energy 1477kJ
Fat saturated 1.00g
Fat Total 6.00g
Carbohydrate sugars 5.00g
Carbohydrate Total
27.00g Dietary Fibre
9.00g
Protein
42.00g Cholesterol
88.00mg
Sodium
232.85mg

All nutrition values are per serve.

Australian Good Taste - December 2006 , Page 37
Recipe by Michelle Southan

Photography by Chris Chen

More from the Hummus Recipes Kitchen:

Chicken, tomato and chickpea casserole recipe 
Persian-spiced fish with quinoa salad recipe
Grilled Eggplant Rolls with Feta and Olives Recipe  
Persian rice recipe 
Adas Polow   
Salad-e Shirazi Recipe   

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Lamb salad with tzatziki recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb salad with tzatziki Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb salad with tzatziki .

Cooking Time 5 minutes

Ingredients (serves 4)

1/2 cup couscous
100ml boiling water
olive oil cooking spray
400g lamb loin fillets, trimmed
1/2 cup chargrilled capsicum (in brine), thinly sliced
1 Lebanese cucumber, quartered lengthways, cut into chunks
1/4 small red onion, thinly sliced
75g baby rocket
1/2 lemon, juiced
Tzatziki
1/2 small Lebanese cucumber, grated
1/2 cup low-fat yoghurt
1/2 garlic clove, crushed
1 tablespoon mint leaves, shredded
1/2 lemon, juiced

Method

Make tzatziki: Using your hands, squeeze excess moisture from cucumber. Combine cucumber, yoghurt, garlic, mint and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Cover and refrigerate until required.

Preheat oven to 200°C. Combine couscous and boiling water in a heatproof bowl. Cover and set aside for 5 minutes or until water is absorbed.

Meanwhile, preheat a non-stick frying pan over medium-high heat. Spray lamb with oil. Season with salt and pepper. Cook lamb for 2 minutes each side or until browned. Place on a tray and place in oven. Cook for 5 minutes for medium or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest. Thickly slice.

Stir couscous with a fork to separate grains. Add capsicum, cucumber, onion, rocket and 1 tablespoon lemon juice. Stir to combine. Spoon couscous onto plates. Top with lamb and a dollop of tzatziki. Serve.

Source
Super Food Ideas - September 2006, Page 50
Recipe by Kim Meredith

More Middle Eastern Recipes:

Pita Bread Salad
Lamb kofta with fattoush - How to make lamb kofta with fattoush
Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip

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Lebanese Potato Salad Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Lebanese Potato Salad Recipe. Enjoy Tasty Middle Eastern Food and learn how to make Lebanese Potato Salad. Wonderful Middle Eastern Christmas Salad dish.

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating and dairy-free potato salad makes the perfect summer potluck contribution.
 

Ingredients

2 pounds russet potatoes (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint

Directions

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.

2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

3. Just before serving, add scallions and mint to the salad and toss gently.

Recipe Nutrition
Per serving: 143 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

recipe source
eatingwell

Lebanese Fattoush Salad with Grilled Chicken - Middle Eastern Bulgur-Spinach Salad - Tomato, baby spinach and chickpea salad

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Middle Eastern Chickpea Platter

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Chickpea Platter recipe. Enjoy Tasty Middle Eastern dishes and learn how to Middle Eastern Chickpea Platter. 

This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

servings: 4
Ingredients

1 tablespoon extra-virgin olive oil
1 small eggplant (about 12 ounces), cubed
2 cloves garlic, minced
1/4 teaspoon salt, divided
2 tablespoons tahini (see Note)
3 tablespoons lemon juice
1 tablespoon water
1 15- or 19-ounce can chickpeas or cannellini beans, rinsed (see Tip)
3 tablespoons chopped fresh parsley, plus more for garnish
2 medium tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup crumbled feta
1/4 cup halved pitted briny black olives, such as Kalamata (optional)
4 whole-wheat pita breads, warmed and cut in half or into wedges

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.

2. Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.

3. Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.

4. Note: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Recipe Nutrition
Per serving: 313 calories; 11 g fat (3 g saturated fat, 5 g mono unsaturated fat); 8 mg cholesterol; 46 g carbohydrates; 11 g protein; 10 g fiber; 648 mg sodium; 622 mg potassium Nutrition Bonus: Vitamin C (40% daily value), Folate (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv)

recipe source
eatingwell

Chickpea & olive dip - Tomato, baby spinach and chickpea salad - Middle Eastern Chickpea & Rice Stew

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Middle Eastern Bulgur-Spinach Salad

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Bulgur-Spinach Salad recipe. Enjoy Tasty Middle Eastern  salad dishes and learn how to Middle Eastern Bulgur-Spinach Salad. 

A staple of Middle Eastern cuisine, bulgur or cracked wheat is often served with lamb. But this light, vegetarian salad recipe incorporates grain, fruits, and vegetables for a satisfying dish.

cook time: 30 mins
servings: 4

Ingredients

1 cup bulgur
1 cup boiling water
1/2 cup plain yogurt
1/4 cup bottled red wine vinaigrette salad dressing
2 tablespoons snipped fresh parsley
1/2 teaspoon ground cumin
6 cups torn fresh spinach
1 15-ounce can garbanzo beans, rinsed and drained
1 cup coarsely chopped apple
1/2 of amedium red onion, thinly sliced and separated into rings
3 tablespoons raisins (optional)

Directions

1. In a medium bowl combine bulgur and boiling water. Let stand about 10 minutes or until bulgur has absorbed all the water. Cool 15 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together yogurt, vinaigrette salad dressing, parsley, and cumin.
3. In a large bowl combine bulgur, spinach, garbanzo beans, apple, onion, and, if desired, raisins. Pour dressing over salad. Toss lightly to coat. Makes 4 servings.
   4. Make-Ahead Tip: Prepare salad as directed except do not add spinach. Cover and chill for up to 24 hours. Add spinach and toss to serve.

recipe source
BHG.com  

Middle Eastern Salad Plate - Oregano & paprika lamb kebabs with Greek salad - Middle Eastern Eggplant Salad

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Middle Eastern Salad Plate Recipe

The Hummus Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Salad Plate Recipe. Enjoy cooking tasty healthy Middle Eastern food and learn how to make Middle Eastern Salad Plate.

The flavors of sunny Greece make this a lovely salad to serve as a first course at summer dinner parties, or as a light lunch. A garden-fresh mix of ripe tomatoes and cucumbers is enlivened with parsley and a simple vinaigrette. Alongside is a creamy traditional hummus dip, made with chickpeas, tahini, garlic and lemon. Toasted pita bread finishes the dish. Spread the pita bread with some hummus, and pile on the salad, for a deliciously fresh sandwich, if you like.

Ingredients

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper

Directions

1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.

2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.

4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

5. Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

recipe source BHG.com

Hummus Salad Plate Recipe - Oregano & paprika lamb kebabs with Greek salad Recipe - Middle Eastern Eggplant Salad Recipe

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Tabbouleh Recipe - How to make Tabbouleh

Learn how to make best Lebanese tabbouleh. You are invited to try a delicious & easy tabbouleh recipe.

Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.

yield: Makes 4 to 6 side-dish servings

Active time: 40 minutes
Total time: 40 minutes

Ingredients
1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper

Method
Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.

* These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

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