The Levantine Table: 3 simple salads to make when you can’t face another Caesar

Ghillie Basan's walnut, parsley and chili salad with pomegranate molasses

Credit: © Ryland Peters & Small

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The Levantine Table: 3 simple salads to make when you can’t face another Caesar

By Annie Simpson

3 years ago

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2 min read

Update your salad repertoire with these simple, Eastern Mediterranean-inspired dishes that are perfect for balmy nights.

Picnics, barbecues and sharing platters are all staples we turn to when the weather heats up and we can finally enjoy the best of what great British summertime has to offer – with the exception of earlier this week; no one wants those temperatures with no AC. 

But now that the temperature is at a more bearable level and we can actually go outside again, we’re looking for fresh summer-ready dishes to update our seasonal line-up.  

When it comes to simple, weather-appropriate dishes that work for both easy weeknight dinners and relaxed weekend gatherings, few hit the spot quite like a bountiful salad. And we’re not talking about some sad iceberg and store-bought dressing. While a classic caesar, a feta-packed Greek or speedy pasta salad will always hold a place in our hearts, for something new, we’re looking to the recipes in Ghillie Basan’s latest book The Levantine Table

The Levantine Table by Ghillie Basan

Credit: Ryland Peters & Small

As a cook and travel writer, Basan’s books focus mainly on Middle Eastern cuisine, with her latest taking inspiration from the Eastern Mediterranean. Think fresh mezze dishes, small bites and grilled fish, meat and seafood. But with the weather staying well above average for this time of year, we’re turning our attention to Basan’s salad recipes, sharing three simple dishes that will become your new summer go-tos.

First up is her gypsy salad with feta and chillies. Lovers of a Greek salad with enjoy this feta-flecked dish, featuring dried mint, sumac and pomegranate molasses for sweetness.

Also featuring a spicy kick, Ghillie’s walnut, parsley and chilli salad takes its inspiration from Kurdish cuisine. The hearty salad is packed with crunchy walnuts, simply accompanied by parsley, chillies, tomatoes and more pomegranate molasses for a dinner that will be ready in minutes.

And last but not least is Ghillie’s recipe for orange salad with dates, chillies and preserved lemon. Those who don’t like fruit mixed with savoury flavours need look away now, but we think the combination of sweet oranges and dates, fiery chilli and tangy preserved lemon is exactly what we want to eat when the mercury rises.  

Ghillie Basan's gypsy salad with feta and chillies

Gypsy salad with feta and chillies

Ghillie says: “Called ‘gypsy rice’ as the crumbled feta is said to represent grains of rice, which was once too expensive to buy regularly, this is a variation on the theme of shepherd and harvest salads, usually consisting of market vegetables common to the region, such as tomatoes, peppers and onions.”

Serves 4–6

Ingredients

  • 2 red onions, cut in half lengthways and finely sliced along the grain
  • 1 tsp sea salt
  • 2 red peppers, deseeded and sliced
  • 2 green chillies, halved lengthways, deseeded and finely sliced
  • 2-3 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp pomegranate molasses, or the freshly squeezed juice of 1 lemon
  • 225g feta, rinsed and crumbled or grated
  • 2 tsp dried mint
  • 1 tsp ground sumac

Method

Sprinkle the onions with the salt to draw out the juice for five to 10 minutes. Rinse and pat dry.

Put the onions, peppers and chillies into a shallow bowl with the garlic. Add the oil and pomegranate molasses or lemon juice and scatter the feta over the top. Sprinkle with the dried mint and sumac and gently toss just before serving.


Ghillie Basan's walnut, parsley and chili salad with pomegranate molasses

Walnut, parsley and chilli salad with pomegranate molasses

Ghillie says: “Regarded as the king of nuts, walnuts play a big role in savoury and sweet dishes of the region. I first enjoyed this salad in a Kurdish household, as it is popular in the region where the borders of Turkey, Syria and Iraq meet.”

Serves 4–6 

Ingredients

  • 225g walnuts
  • A large bunch of fresh flat-leaf parsley
  • 2 fresh green chillies, deseeded and finely chopped
  • 1 red onion, finely chopped
  • 1 tsp sea salt
  • 2 tomatoes
  • 2-3 tbsp pomegranate molasses

Method

Chop the walnuts – not too fine, not too coarse, so that they have a bite to them – and tip them into a shallow serving bowl. Chop the parsley leaves and stalks – again not too fine, not too coarse – and add them to a bowl with the chillies and the onion. Sprinkle the salt over the chopped onion and leave it to weep a little. Don’t toss the salad at this stage.

Scald the tomatoes in a pan of boiling water for two to three seconds, drain and refresh under running cold water to loosen the skins. Peel and quarter the tomatoes, scoop out the seeds, chop the tomato flesh to a similar size as the parsley and walnuts, and add them to the bowl. Drizzle the pomegranate molasses over the salad and toss it gently before serving. 


Ghillie Basan's orange salad with dates, chillies & preserved lemon

Orange salad with dates, chillies & preserved lemon

Ghillie says: “This attractive, refreshing salad can be served as an accompaniment to spicy meat or poultry dishes, and it also makes a delicious addition to any mezze spread. There are different versions of this salad throughout the Levant region. Some include slices of fresh lemon or lime, while others add onions and black olives instead of dates and preserved lemon, but all are sweet, juicy and slightly salty.”

Serves 4–6

Ingredients

  • 4 ripe, sweet oranges
  • 175g moist dried dates, stoned/pitted
  • 1 fresh red chilli, seeded and finely sliced
  • The peel of 1 preserved lemon, finely sliced
  • 2-3 tablespoons orange blossom water
  • A small bunch of fresh coriander, roughly chopped

Method

Peel the oranges, removing as much of the pith as possible. Place the oranges on a plate to catch the juice and finely slice them into circles, removing any pips. Tip the orange slices into a bowl with the juice, or arrange them in a shallow dish.

Finely slice the dates, lengthways, and scatter them over the oranges. Scatter the sliced chilli and preserved lemon over the top and splash the orange blossom water over the salad. Leave the flavours to mingle for at least 10 minutes, garnish with the coriander and toss very gently just before serving. 

The Levantine Table by Ghillie Basan (£25, Ryland Peters & Small) is out now


Photography: © Ryland Peters & Small 

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