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:
- 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.
- Feed your garlic through the tube of your food processor.
- Add remaining ingredients except liquid from chickpeas. This liquid will be used to thin the hummus if needed.
- 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.
- 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:
- Brown the ground lamb in a medium sized non-stick skillet over medium-high heat.
- 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:
- 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.
- 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