Mekleh Salata - Cauliflower Salad (Middle Eastern)

Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a great salad recipe incorporating cauliflower, potato & salad leaves. It is really good in Ramadan also.

Ingredients Nutrition

Directions

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate.
  3. Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm.
  4. Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.
  5. Place salad onto serving plates, and sprinkle with the potato sticks.