Ingredients

  • 1 Cos lettuce, cut at base to separate leaves, washed and spun
  • 100g walnuts
  • 100g green olives, cut into chunky pieces
  • 100g pistachios
  • 30g pomegranate seeds, separated
  • 10g shallots, finely sliced
  • 5g chilli, finely diced
  • 10g parsley, chopped
  • 50g Persian feta
  • Sea salt flakes
  • Freshly ground pepper
  • Zhoug (see below to make your own)

Dressing ingredients

  • 100ml extra virgin olive oil
  • 100ml walnut oil
  • 3 lemons, juiced
  • 1 tbsp pomegranate molasses

Author of this recipe

Richard Mee

Richard Mee

Chef / restaurant

Mercato's head chef & owner Richard Mee is passionate about food including salads, especially when they are created with fresh & local ingredients.... Read more

This Middle Eastern salad with crunchy cos lettuce was prepared by Executive Chef/Owner, Richard Mee, of Mercato Restaurant in Daylesford, Victoria. Richard created this recipe using a wonderful combination of Middle Eastern flavours and textures that can be eaten as finger food. It is perfect to share.

Total votes: 226

Preparation

  • Combine the dressing ingredients in a screw-top jar and shake. Set aside.
  • Place salad ingredients (except for the Persian feta) into a bowl. Add the dressing to the bowl and stir well. Set aside.
  • Lay Cos lettuce leaves on a platter and distribute the salad filling evenly onto each leaf, followed by the feta.
  • Finish with a generous splash of Zhoug on each. Serve and enjoy!

Tips from the author

Cos lettuce is an excellent base for a meal as each leaf can be filled with interesting combinations. Richard says, "I like to prepare meals for people with gluten intolerances and a crunchy Cos makes this easy".

Zhoug (or green harissa) is popular in Middle Eastern kitchens. It's consistency is similar to pesto, but it's a fragrant and hot and spicy herb relish. Coriander and parsley are the main herbs.

Below is Richard's Zoug recipe:

Ingredients:

  • 1 cup fresh coriander
  • 1 cup fresh parsley
  • 4 garlic cloves
  • 1 tsp cumin seed, toasted
  • 1 tsp caraway seed, toasted
  • 200ml extra virgin olive oil
  • 10 chillies, deseeded

Prepare the Zhoug by grinding the toasted seeds into a powder. Then put all ingredients into a food processor and blend until smooth.

You can store fresh Zhoug for a few days in the fridge, it's a perfect addition to sandwiches, salad dressings, or on eggs or fritters.

 

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