Mum’s garden salad

(Salatet emmi)

This garden salad evolves with the seasons and relies on what is growing in the garden. Rocket is a staple leafy green often found in Lebanese gardens and, when available, it is the hero of this salad, its peppery flavour elevated by the dill and sumac.

½ bunch of mint

½ bunch of parsley a small handful of dill

2 bunches of rocket

2 tomatoes

2 cucumbers

1 bunch of small radishes

1 small Spanish onion

1 teaspoon sumac

60ml (¼ cup) lemon juice

60ml (¼ cup) extra virgin olive oil

2 tablespoons pomegranate molasses sea salt, to taste

1 Wash and dry the herbs before picking off the leaves. Very roughly chop the mint, parsley and dill and add to a mixing bowl with the rocket. Chop the tomatoes, cucumber and radishes into large dice, then finely slice the onion and add to the bowl.

2 In a small bowl, mix the sumac, lemon juice, olive oil and pomegranate molasses, mix well and add to the salad. Taste the salad for salt and serve immediately.

Pickled cabbage salad

(Salatet kabees malfouf)

This quick pickled salad is what ties all the flavours and elements of the barbecue together.

1 teaspoon caraway seeds

¼ head of purple cabbage, finely shredded

60ml (¼ cup) apple cider vinegar

½ teaspoon caster sugar sea salt, to taste

60ml (¼ cup) extra virgin olive oil

juice of ½ lemon

1 Heat the caraway seeds in a frying pan until fragrant, then remove from the heat.

2 Add the remaining ingredients to a mixing bowl, along with the toasted caraway seeds. Toss the cabbage with the dressing, squeezing it gently to infuse. Serve immediately.