Quick & Easy

Middle eastern salad cups

middle-eastern salad cups
28 Item
30M

Ingredients

Sumac dressing

Method

Middle eastern salad cups

1.Preheat oven to 200°C. Oil 3 x 12-hole (2-tablespoon/40ml) deep flat-based patty pans.
2.Boil, steam or microwave potato until just tender. When cool enough to handle, peel, chop finely, cool.
3.Meanwhile, place a piece of bread on a work surface. Using an 8cm round cutter, cut out seven bread rounds, separate rounds into two layers. Repeat with remaining bread, you will have 28 bread rounds. Brush inside (rough side) of each round with a little of the oil.
4.Firmly push bread rounds, oiled-side up, into pan holes. Bake for 5 minutes or until golden, cool.
5.Meanwhile, make sumac dressing.
6.Seed and finely chop one cucumber. Combine potato, chopped cucumber, tomato and onion in a medium bowl. Add dressing, stir gently to combine.
7.To serve, using a vegetable peeler, cut remaining cucumber into thin slices, place into each bread cup with a few slices of radish. Spoon 1 tablespoon salad into each bread cup, sprinkle with extra sumac, top with a parsley sprig.

Sumac dressing

8.Combine ingredients in a small screw-top jar, shake well to combine.

Bread cups can be made a day ahead, store in an airtight container. You need 3 x 12-hole (2-tablespoon/40ml) deep flat-based patty pans, it’s fine if you only have one pan, just make the cups in batches. You also need an 8cm round cutter. Buy fresh, thin-style pitta bread. If the bread is too thick it may not sit well in the patty pan.

Note

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