Ingredients
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1 Lemon
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3/4 tsp Sea Salt
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1/4 tsp Ground Black Pepper
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3 tbsp Extra Virgin Olive Oil
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2 Cucumberpeeled, halved lengthwise, seeded and cut into 1/4 inch dice
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3 medium Vine Tomatoescut into 1/3 inch dice
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1 cup Red Onionfinely chopped
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1 cup Purslanecoarsely chopped, optional
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1 cup Flat Leaf Parsleyfinely chopped
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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
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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. |