Ingredients
-
1 Lemon
-
3/4 tsp Sea Salt
-
1/4 tsp Ground Black Pepper
-
3 tbsp Extra Virgin Olive Oil
-
2 Cucumberpeeled, halved lengthwise, seeded and cut into 1/4 inch dice
-
3 medium Vine Tomatoescut into 1/3 inch dice
-
1 cup Red Onionfinely chopped
-
1 cup Purslanecoarsely chopped, optional
-
1 cup Flat Leaf Parsleyfinely chopped
-
1/2 cup Fresh Mintfinely chopped
Directions
This refreshing salad compliments the lamb kofta recipe and is also perfect as part of a mezze platter. Really simple to make and great to use up leftover salad ingredients.
Steps
|
1
Done
|
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients. |
