After 3 inches of rain last night, it is a steamy, warm day here in Michigan.  Although the farm really needed the rain, humidity generally puts me into salad mode; and there is no better time for salads than summer. I enjoy leafy salads, I like to get outside the box and create salads that use other ingredients.  Anything Mediterranean comes to mind, so a layered salad of hummus, ground lamb, and veggies hits just the right cord.

This layered salad makes a particularly nice presentation at a gathering on a large platter. You can also make individual plates if you rather. The hummus can be made a few days ahead to save time on the day of assembly. Macerating the cherry tomatoes in red wine vinegar and extra-virgin olive oil adds even more flavor. You can also top it with crumbled feta cheese. Garnish it with parsley, cilantro or mint. It makes a good appetizer for a crowd along with other Mediterranean sides or can be used as a main coarse. I find that I typically have leftovers after I construct the salad, which are just as good the following day. Serve with pita or naan.

MEDITERRANEAN LAYERED SALAD

FOR HUMMUS (from my first cookbook Basics with a Twist:In

• 2 15 ounce cans of chickpeas, drained but reserving their liquid; save 1/4 cup chickpeas for garnish
• 1 teaspoon of Kosher salt
• 3 large garlic cloves
• 3-4 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons Greek yogurt
• 3 tablespoons tahini
• 1/2 teaspoon ground cumin

METHOD:

1. Place drained chickpeas in a four cup glass measuring cup and heat in your microwave for 1 1/2 minutes. Heating your chickpeas allows them to break down in the food processor much easier.
2. Feed your garlic through the tube of your food processor.
3. Add remaining ingredients except liquid from chickpeas. This liquid will be used to thin the hummus if needed.
4. Process for at least 3 minutes. Your hummus should be very smooth and creamy. If you feel you need to thin it slightly, add chickpea liquid 1 tablespoon at a time.
5. Taste for salt and/or additional lemon juice. Refrigerate until ready to assemble.

FOR LAMB:

• 1 pound ground lamb
• 1 medium yellow onion, chopped
• 3 cloves garlic, thinly sliced
• 1/3 cup toasted pine nuts
• 1 teaspoon Ras el Hanout

METHOD:

1. Brown the ground lamb in a medium sized non-stick skillet over medium-high heat.
2. Add garlic, onion, pine nuts and Ras el Hanout. Saute until onion is soft and translucent. Depending on the age of the lamb, you may need to take a few paper towels held with tongs and absorb any unwanted fat. This can sit until you are ready to assemble your salad.

FOR VEGETABLES AND GARNISH:

• 2 cups cherry tomatoes, halved
• 2 cups sliced cucumbers, quartered
• 1/4 cup red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Coarse salt, such as Maldon
• 1/4 cup chopped herbs, such as parsley, cilantro or mint
• 1/2 cup crumbled feta cheese, (optional)

METHOD:

1. Place cherry tomatoes in a small bowl; sprinkle with red wine vinegar, olive oil and a little coarse salt. Mix and let macerate for 30 minutes. Keep tomatoes and cucumber separate.
2. Chop herbs.

ASSEMBLY:

On large decorative platter, spoon hummus over bottom leaving a little space near the edges.  Next top with lamb leaving an edge to show the hummus. Sprinkle reserved chickpeas around the edges.

Sprinkle cucumber over lamb. With a slotted spoon drain cherry tomatoes, then sprinkle them on top of cucumbers. Garnish with herbs. Sprinkle with crumbled feta if using.

Serves 4

“Food is symbolic of love when words are inadequate.” —Alan D. Wolfelt