Shepherd's Salad

With the weather so very hot in Queensland right now, we have been living on barbecues (meat or fish) with lots of fresh salads.

This is a recipe I tried for the first time just before Christmas. I have made it about four times since. It is very similar to Fattoush, it is the Hairy Bikers version of a Turkish salad called Coban Salatasi (Shepherd's Salad). It is from this book. Whatever it's origins (Turkish or the Middle East) or whatever you want to call it (Shepherd's Salad or Fattoush) it is YUM!

Please ignore the photo that has rocket it the salad, this was taken the last time I made this salad and it was the only lettuce we had in the house. I just wanted to get a photo so I could post this recipe. Everyone should be eating this, this summer!

Shepherd's Salad

serves 6
• 1 small (lebanese) cucumber (chopped)
• 1 small red onion (thinly sliced)
• 2 big tomatoes (chopped)
• 1 red chilli (de-seeded and finely diced)
• 4 cloves garlic (crushed)
• a big bunch flat-leaf parsley (chopped)
• 1 tablespoon dill (chopped)
• 1 tablespoon mint leaves (chopped)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons sumac
• 2 pita bread (toasted and broken into small pieces)
• 1 baby cos lettuce
• assorted olives
• pomegranate molasses

Combine the first 11 ingredients together and let sit for 30 minutes to allow the flavours to develop. When ready to serve, arrange the baby cos lettuce onto a large serving platter. Sprinkle the pita bread and olives over the lettuce and spoon the cucumber/tomato mixture and the dressing into the center of the platter. Drizzle with pomegranate molasses and serve immediately.