Ingredients

  • 1 Sweet Crunch lettuce, cut at base to separate leaves, washed & 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

  • 100 ml extra virgin olive oil
  • 100ml walnut oil
  • 3 lemons – juiced
  • 1 tablespoon 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
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This Middle Eastern Salad with Sweet Crunch* lettuce was prepared by Executive Chef/Owner Richard Mee of Mercato Restaurant, Daylesford Victoria. Richard created this recipe using this wonderful combination of Middle Eastern flavours and textures that can be eaten as finger food. It is perfect to share.

Preparation

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

Tips from the author

In Richard’s words, ‘Sweet Crunch is easy food. Every lettuce leaf can be filled with interesting combinations. I like to prepare meals for people with gluten intolerances and Sweet Crunch makes this easy.’ Zhoug (or green harissa) popular in the Middle Eastern kitchen, is like pesto in consistency yet is a fragrant, hot and spicy herb relish. Coriander and parsley are the main herbs.

Below is the Zoug recipe used by Richard Mee for this salad:

Ingredients: 1 cup fresh coriander; 1 cup fresh parsley; 4 garlic cloves; 1 teaspoon cumin seed, toasted; 1 teaspoon caraway seed, toasted; 200ml extra virgin olive oil; 10 chillies, deseeded. Prepare the zhoug by grinding the toasted seeds into a powder. Add all the zhoug ingredients into a food processor and blend until smooth.

You can store your fresh zhoug for some days in the fridge - perfect to add to sandwiches, salad dressings, with eggs or fritters.

*Sweet Crunch is a type of crunchy cos lettuce