Recipe | October 19, 2020
Photo by Erik Williamson
In all Middle Eastern cooking there is a tomato salad or chopped salad of some sort. We do the same thing in Australia when we have a barbecue. Sumac is lemony with nice acidity. It goes really well with salads, especially tomatoes, really bringing out the freshness and zing.
Time: 15 minutes.
Serves 4-6, as part of a shared meal.
For the sumac dressing
1 medium cauliflower, or a large one cut into wedges (with leaves attached if organic)
100g garlic oil (recipe with Scotch fillet skewers)
2 cloves garlic, crushed
1 tsp sea salt
For the salad
3 tbsp turmeric powder
1 tsp cinnamon powder
1 tsp cardamom powder
1 tsp ground black pepper
½ tsp nutmeg
1 tsp cumin powder
1 tbsp coriander powder
1 tsp dried lime powder *
1. Bring water to a boil in a small pot and add sumac powder. Set aside to cool down.
2. Add other ingredients and whisk together. Set aside.
3. Place all salad ingredients in a bowl and add the sumac dressing. Mix well until all ingredients are dressed evenly.
4. Pinch a small amount of sumac powder over the top for serving.