This salad was created by Award Winning Chef Raj, for the Southern Forest Regional Council in Western Australia using genuine fresh local produce from the Southern Forest region.
Coarsely chop and combined all vegetables and herbs in a large bowl. Whisk all dressing ingredients together and pour over salad, stir, and let stand for 30 minutes at room temperature, allowing flavours to develop. Plate salad. Sprinkle generously with walnut za'atar, a dollop of labna and serve with pieces of buckwheat lavoush.
To make the Labna combine 500ml of Greek style yoghurt and 1/2 teaspoon salt by stirring, then scrape into a dampened muslin cloth. Gather and tie the loose ends of the muslin together and hang to drain overnight in the fridge.
For the walnut Za'atar combine the following ingredients in a bowl and put aside until needed: ¼ cup toasted and crushed walnuts; 3 tablespoons sesame seeds; 3 tablespoons sumac; 2 tablespoons dried thyme; 1 tablespoon dried oregano
To make your own buckwheat Lavosh. You will need: 300 grams plain flour; 50 grams buckwheat flour; 1 teaspoon sugar; 125 ml water; 30 grams melted butter; 1 egg, plus 1 extra egg white; 1 teaspoon cumin, ground; 1 teaspoon paprika; 1 teaspoon sea salt flakes; 1 teaspoon salt.
Place the dry ingredients in a food processor, turn on and add water,1 egg and melted butter. Process until a firm smooth dough forms. On a well-floured surface knead the dough into a ball. Wrap and refrigerate for 20 minutes. Preheat oven to 220°C, line baking tray with baking paper. Cut lavosh dough into 1cm strips. Using a pasta machine roll the pieces into 3mm thick sheets. Brush with egg white and sprinkle with cumin, paprika and salt flakes, then cut into 1 inch pieces and bake for 8 minutes or until lightly golden. Leave to cool on a rack.
Tips from the author
If you are short on time, you can lightly toast Lebanese flat bread and break over the salad. Labna can be purchased from your favourite delicatessen.