Throughout the Mediterranean and Middle East you will find interesting salads and vegetable dishes. You will need really fresh mushrooms for this salad as they are eaten raw. You can use canned chickpeas for this recipe to save time. Look for the most flavourful tomatoes you can find and a good selection of tasty salad leaves. If your ingredients taste good in their own right, you won’t need to cover the whole thing in lots of dressing. As the cheese is salty you probably won’t want extra salt, just a little black pepper on the tomatoes.
Per person you will need:
A generous handful of assorted salad greens and lettuce.
Half a firm-ripe tomato cut into wedges or 3-4 mini tomatoes, halved.
3-4 slices cucumber
1-2 super fresh firm white button mushrooms
2 tablespoons of cooked or canned chickpeas, drained
25 grams of feta cheese or goat’s milk cheese, crumbled, or thin shavings of parmesan cheese
1 tablespoon of olive oil and a squeeze of fresh lemon juice
Slice the mushrooms and mix them with the olive oil and lemon juice. Set aside.
Arrange the washed and dried salad greens and lettuce on a plate.
Arrange the cucumber and tomato on top. Sprinkle over the chickpeas and the spoon the mushrooms over the salad.
Finally sprinkle with the crumbled cheese.