9 Middle Eastern-Inspired Salad Recipes

To make the tabbouleh, rinse the quinoa, then place in a pan with the stock. Bring to the boil, simmer for 20 minutes, then turn off the heat and fork through to distribute any remaining stock. This will be absorbed as the quinoa cools.

Drain the chickpeas from their soaking water and rinse. Place in a pan and cover with water. Bring to the boil and cook for at least 30 minutes or until tender. Drain and rinse under cold water to cool.

Complete the tabbouleh by chopping the onion, tomatoes, pepper and parsley. Place in a salad bowl and stir through the quinoa. Squeeze over the lime juice and season to taste. Cover and chill while you prepare the falafel.

To make the falafel, roughly chop the spinach and place in a large bowl. Add the remaining chickpeas, 5 tablespoons of olive oil, the gram flour, chilli, and 2 tablespoons of water and blend with a hand blender. Season to taste. Form into 8 small patties, about 8cm in diameter and 2cm thick.

Heat the remaining 2 tablespoons olive oil in a large frying pan. Add the falafel to the hot oil (you may need to do this in batches). Fry over a medium heat for 5-7 minutes on each side until well browned and hot all the way through.

Add the Tenderstem broccoli to a pan of boiling water, lower the heat and simmer for 3-4 minutes. Drain and rinse under cold water for a few seconds.

Arrange on a plate with the salad leaves, pomegranate seeds and toasted pine nuts.

Mix the dressing ingredients in a bowl, then drizzle a generous amount on the salad before serving.

Preheat the oven to 200°C/Fan 180°C.

Cut the fennel bulb into 6-8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray and roast for 25-30 minutes until soft, slightly crisp and golden. Set aside to cool slightly.

Toss the tomatoes in a little salt and the extra virgin olive oil, lemon zest and juice and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel and then the tomatoes. Finish with the tarragon leaves.

Cook the quinoa according to package instructions using vegetable broth or stock in place of water to add more flavour. Cool for 20 minutes and fluff up with a fork.

Preheat the oven to 180°C/Gas Mark 4. Line a large baking tray with parchment paper. Add the red onion and bell pepper and toss with 1 tablespoon of olive oil, cumin, cinnamon, turmeric, salt, and pepper. Roast for 30 minutes, until tender and charring at the edges, tossing halfway through.

Trim the top off the garlic bulb to expose the raw garlic and peel away any flaky skin. Rub with 1 tablespoon of olive oil and wrap with tinfoil. Roast for 30 minutes, or until the garlic is soft inside. The garlic will keep in the fridge for a week.

To make the dressing: In a small bowl, stir together all the ingredients, and season with salt and pepper. Squeeze three of the roasted garlic cloves from the bulb and mash with a fork. Stir into the dressing.

Add the quinoa and vegetables to a large mixing bowl with the chickpeas, carrot, almonds, pomegranate, dates, parsley, and mint. Pour over the dressing and toss well.

Serve right away or keep leftovers in a sealed container in the fridge for two to three days.

Preheat your oven to 200°C/Fan 180°C.

Griddle the aubergine on a pan at a high heat until the aubergine discs are scored, transfer them to a lined baking tray and roast in the oven for 20 minutes until softened.

Make your caramelised tomato sauce by reducing all the ingredients on the hob for 2-3 minutes.

Make your cashew cream by whizzing all your ingredients together in a blender until smooth and velvety.

Drain the chickpeas and mix with the mint, olive oil and lemon zest until combined.

Spoon the chickpeas onto a wide dish and top with the aubergine. Spoon over the tomato sauce and drizzling over the cashew cream. Finish with a little chopped coriander. This will serve two as a warm winter main or four for a side dish.

This recipe is perfect for when you want to throw together a fresh and tasty recipe really quickly. The texture of the chickpeas and roasted peppers brings the salad to life while the harissa paste and lemon juice adds depth while still being light enough to enjoy as a summer salad. The method is simple – just mix together all of the ingredients in a salad bowl, then serve.

Bring the new potatoes to the boil in a pan of salted water. Cook until tender, 15-18 minutes.

Whisk together the lemon juice, olive oil, parsley and zaatar and season with salt and pepper. Once the potatoes are cooked, drain and add to a mixing bowl with the dressing. Toss to coat and set aside to cool slightly.

Stir through the olives, cucumber, tomatoes, radishes and spring onion and mix well so everything is coated in the dressing.

Transfer to a plate and top with the crumbled feta.

To toast the pita: Preheat your oven to 200°C/Fan 180°C.

On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.

To make the salad dressing, combine all the ingredients in a food processor and blend until smooth. Taste and add more salt and/or pepper if necessary.

In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.

Wait until you’re ready to serve to drizzle up to ½ cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.

This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to four days.

Mix the onion in a bowl with the vinegar, sugar, pomegranate molasses and ½ tsp of salt. Scrunch together using your hands, until the onion starts to soften. Set aside.

Toss the tomatoes and cucumber in a large mixing bowl with the remaining salt and a generous grind of black pepper.

Grill or barbecue the ciabatta for a couple of minutes on each side, until dark char marks form. Tear into chunks and stir into the tomato and cucumber mix. Add the herbs, sumac and olive oil. Drain the onions and add these too. Stir to combine.

Allow the mixture to sit for 30 mins before serving, to allow the bread to take on the flavours from the other ingredients.