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.
- 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:
- 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.