Salads

Belly Dancer Salad

Serves 4

Ingredients

400g Chicken Thigh Fillets

Chicken Marinade

½ teaspoon Turmeric
1 teaspoon Cumin
½ teaspoon Paprika
2 cloves Garlic
50ml vegetable oil

400g Lean Beef Steak (Rump/Sirloin/Fillet)

Beef Marinade
1 teaspoon smoked Paprika
1 teaspoon Harissa or Chilli Paste
½ teaspoon cracked Pepper
2 cloves Garlic
50ml vegetable oil

Trim Beef & Chicken of any excess fat & cut into bite size pieces. Mix with individual marinades & store in refrigerator a minimum of 3hrs and up to 48hrs before serving salad.

Salad Mixture
Salad Leaves (Mixture of Iceberg, Cos, Rocket to choice & quantity for 4)
Diced Vegetable Salad
(2 lebanese cucumbers, 1 red capsicum, 2 tomatoes all finely chopped)
1 dessert spoon Zatar
1 dessert spoon Sumac
I teaspoon Salt
½ teaspoon Ground Pepper

Salad Garnish
20 pitted Kalamata Olives
100g Tahina Dip (Available from Taboon)
150g Date & Lemon Chutney (Available from Taboon)
50g Harissa or Chilli Paste

Salad Dressing
Extra Virgin Olive Oil
Lemon Juice or Balsamic Vinegar

To Assemble Salad
Mix salad leaves together & place on platter or in bowl. Scatter chopped vegetable salad over top. Sprinkle Zatar, Sumac, Salt & Pepper over salad mixture. Scatter Olives and using a teaspoon“scatter” chutney around salad mix.
Spoon Tahina around salad mix in about 6 positions and top Tahina with Harissa. Grill Chicken & Beef on plate of BBQ, under grill or saute in frypan making sure that chicken is cooked through and beef is med-rare. Salt lightly after cooking and mix together and place on top of salad. Dress liberally with Olive Oil and Lemon Juice/Balsamic. Serve immediately with Warm Pita/Turkish Bread.