Split Iceberg Lettuce Salad with Yoghurt and Fried Onions
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Split Iceberg Lettuce Salad with Yoghurt and Fried Onions
Ingredient
1 iceberg lettuce (large iceberg with a few crisp outer leaves on for continuity)
2 large Lebanese cucumbers, cut into 1.5cm dice
200g cherry tomatoes, halved
1 cup large pitted Kalamata olives, roughly crushed
6 small red radish, thinly sliced
1 cup flat leaf parsley, chopped
½ cup dill, roughly chopped
1 cup Jalna Natural yoghurt
3 Golden/French shallots, sliced into rings
Red Island olive oil for frying
Dressing:
3 tablespoons Red Island extra virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon maple syrup
sea salt & pepper to taste
1 teaspoon sumac, plus extra to serve
Method
Trim any outer leaves from the lettuce and wash away any dirt.
Cut the lettuce in half horizontally so you have two even halves and place onto a clean work surface cut side up.
Place the cucumbers, tomatoes, olives, radish, parsley & dill in a large bowl.
Whisk the dressing in a bowl, pour over the cucumber salad and set aside.
Heat 1 cup of oil in a small pot over a medium heat. Fry the onions for 2-3 minutes, or until golden and crisp and drain on kitchen paper.
Whisk the yoghurt until smooth and drizzle over the cut lettuce.
Place the cucumber salad over the top of the dressed lettuce. Drizzle with any excess dressing and garnish with extra dill and fried onions.
Recipe by Courtney Roulston
