Middle_Eastern
Middle Eastern - Salads and Sides
Shishbarak Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 500g thick plain yogurt
- • 1 cucumber, finely diced
- • 2 garlic cloves, crushed
- • 1 tbsp dried mint, crushed
- • 1 tbsp extra-virgin olive oil
- • 1/2 tsp fine salt
Preparation Steps
1
Phase 1
Whisk the yogurt in a bowl until completely smooth and creamy.
2
Phase 2
Salt the diced cucumber lightly and leave 10 minutes, then drain off the liquid.
3
Phase 3
Fold the cucumber and crushed garlic through the yogurt.
4
Phase 4
Sprinkle the dried mint over the top and drizzle with the olive oil.
5
Phase 5
Serve chilled with pita bread or as a cooling side to rice and stewed dishes.