Pasta salad with tahini dressing recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pasta salad with tahini dressing Recipe. Enjoy Middle Eastern salad recipes and learn how to make Pasta salad with tahini dressing.

Tahini is high in protein which makes it ideal for a vegetarian diet. Try it in this Middle Eastern inspired salad.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

1 x 200g ctn country-style reduced-fat natural yoghurt (Attiki brand)
2 tbs water
1 tbs tahini
1 tbs fresh lemon juice
Freshly ground black pepper
250g penne pasta
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 x 250g punnet cherry tomatoes, halved
1 large avocado, halved, stone removed, peeled, thinly sliced crossways
1/2 red onion, thinly sliced
Spice-crusted lamb cutlets (see related recipe), to serve

Method

Combine the yoghurt, water, tahini and lemon juice in a small bowl. Taste and season with pepper.

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well. Transfer to a large bowl.

Add the cucumber, tomato, avocado, onion and yoghurt mixture, and gently toss to combine. Divide the pasta salad among serving bowls and serve with spice-crusted lamb cutlets.

Source
Good Taste - April 2005, Page 120
Recipe by Kerrie Sun

More Salad Recipes:

Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad

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Spiced Moroccan Salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced Moroccan Salad Recipe. Enjoy delicious & easy Moroccan food and learn how to make Spiced Moroccan Salad.

Recipe facts:
Costs: £1.43
Takes: 20 mins
Serves: 4

Ingredients

1 rounded tbsp harissa paste
5 tbsp olive oil, plus 1 tsp for frying
1 tbsp lime juice
2 tbsp finely-chopped coriander, plus a handful of whole leaves
8 mint leaves, finely chopped
black pepper
100g (4oz) whole blanched almonds
2 romaine lettuce hearts
1 bunch spring onions, trimmed, halved widthways and sliced into thin shreds
100g (4oz) kalamata olives

Preparation

1 Mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl, using a small wire whisk. Stir in the chopped coriander, mint and a grinding of pepper. Taste and adjust to your taste, adding a little more lime or harissa if wished.

2 Heat the remaining teaspoon of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so they are evenly coloured. Tip onto kitchen paper to drain, season and set aside.

3 Cut the Romaine into chunky slices, stopping about a third from the top (separate that top third into leaves. Put the lettuce into a large bowl and scatter over the almonds, spring onions olives and remaining coriander leaves. Give the dressing a quick whisk then drizzle over the salad.

COOK'S TIP The salad can be made up to an hour ahead and chilled. Keep the dressing separately at room temperature, then drizzle it over just before serving.

From Tesco Realfood

More Salad Recipes:

Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad

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Lebanese platter recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese platter Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Lebanese platter.

Ingredients (serves 8)

4 Lebanese bread rounds
1 cup plain Greek-style yoghurt
1 teaspoon ground cumin

Lamb kofta
800g lean lamb mince
1 large brown onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground allspice
1/3 cup finely chopped fresh flat-leaf parsley leaves
1 egg
3/4 cup dried breadcrumbs
olive oil cooking spray

Tabouli
2 large tomatoes, finely chopped
1/2 cup burghul (cracked wheat)
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves
1 cup chopped fresh mint leaves
1 small red onion, finely chopped
1/4 cup olive oil

Method

1. Make tabouli: Place tomato, burghul and lemon juice in a bowl. Stand for 30 minutes or until burghul has softened. Add parsley, mint, onion and oil. Toss to combine.

2. Meanwhile, make lamb kofta balls: Place lamb, onion, cumin, allspice, parsley, egg and breadcrumbs in a bowl. Using hands, roll tablespoons of mixture into balls. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook kofta in batches, turning, for 5 to 7 minutes, or until cooked through.

3. Cook bread on barbecue for 2 minutes each side or until heated through. Tear into large pieces. Combine yoghurt and cumin in a bowl. Place bread and yoghurt mixture on a platter with kofta. Serve with tabouli.

Notes
Tip: You could serve baba ganoush, tahini dip or hommus with the bread instead of the yoghurt.

Source
Super Food Ideas - February 2009, Page 80
Recipe by Claire Brookman

More Lebanese Recipes:

Aubergine or Eggplant Salad
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs

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Prawn & asparagus salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Prawn & asparagus salad  Recipe. Enjoy Christmas recipes collection and learn how to make Prawn & asparagus salad.

An Aussie Chrissy wouldn't be the same without seafood and this easy starter will satisfy your cravings without spoiling your appetite.

Preparation Time 30 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

2 bunches asparagus, woody ends trimmed
36 (about 1kg) cooked medium king prawns, peeled leaving tails intact, deveined
3 Lebanese cucumbers, peeled into ribbons
50g snow pea sprouts, ends trimmed

Dressing
235g (1 cup) Maille Dijonnaise
65g (1/4 cup) sour cream
60ml (1/4 cup) fresh lemon juice
4 drained anchovy fillets, finely chopped
1/2 small garlic clove, crushed
2 tbs chopped fresh continental parsley
1 tbs chopped fresh chives

Method

1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

2. To make the dressing, place the Dijonnaise, sour cream, lemon juice, anchovy, garlic, parsley and chives in the bowl of a food processor and process until smooth.

3. Combine asparagus, prawns, cucumber and snow pea sprouts in a bowl. Divide among serving plates. Drizzle over the dressing to serve.

Notes
A drizzle of creamy dressing makes this salad taste divine!

Prepare to the end of step 2 up to 5 hours ahead. Store in airtight containers in the fridge. Continue from step 3 just before serving.

Source
Good Taste - December 2006, Page 90
Recipe by Michelle Southan

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Chilli calamari salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chilli calamari salad  Recipe. Enjoy Christmas Collection Recipes and learn how to make Chilli calamari salad.

This calamari salad would make an excellent starter for a casual Christmas Day barbecue.

Ingredients (serves 12)

2 long red chillies, deseeded, finely chopped
2 small red chillies, deseeded, finely chopped
3 green onions, thinly sliced
2 garlic cloves, crushed
1 large lemon, juiced
1 tablespoon balsamic vinegar
100ml extra-virgin olive oil
3kg whole small calamari hoods (see tip), cleaned, tentacles reserved
100g rocket, to serve

Method

1. Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

2. Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.

3. Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes (or longer in the fridge).

4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.

Tip: You can buy calamari already cleaned. You will need 1.5kg for this recipe.

Source
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest

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Tabouli Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tabouli Salad Recipe. Enjoy Lebanese Food  and learn how to make an easy dish of traditional tabouli salad.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Ingredients (serves 8)

1/3 cup burghul (cracked wheat)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves (see note)
1 cup chopped fresh mint leaves (see note)
4 green onions, thinly sliced
1/4 cup olive oil

Method

1. Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.

2. Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve. 

Tip: Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket.

Source
Super Food Ideas - November 2009, Page 78
Recipe by Cathie Lonnie

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